| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | c | Broccoli flowerets — OR |
| 1 | 16-oz pkg | |
| 3/4 | c | Green or sweet red pepper — |
| Chopped | ||
| 1/2 | c | Onion — chopped |
| 1/2 | c | Carrot — shredded |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1/8 | ts | Pepper |
| 1/2 | c | Milk |
| 1 | 3-oz pkg | |
| 1/2 | c | Sour cream |
| 1/3 | c | Herb-seasoned stuffing cubes |
| Slightly crushed | ||
| Frozen broccoli | ||
| Cream cheese — cut up |
INSTRUCTIONS
In a large saucepan bring a small amount of lightly salted water to=20 boiling. Add broccoli, green pepper, onion, and carrot. Return mixture=20 to boiling; reduce heat. Cover and simmer for 5-7 minutes or until the=20 vegetables are crisp-tender. Drain; set aside. Meanwhile, for sauce, in a medium saucepan melt butter. Stir in flour,= =20 mustard, Worcestershire sauce and pepper. Add milk all at once to flour=20 mixture. Cook and stir till thickened and bubbly. Cook and stir 1=20 minutes more. Remove from heat. Stir in cream cheese till melted. Stir=20 in sour cream and broccoli mixture. Spoon into a 1 1/2-puart casserole.=20 Sprinkle with the crushed croutons. Bake in a 375=B0F oven for 20-25 minutes or till heated through. Source: "Better Homes & Gardens Comfort Foods; Yesterday's and Today's=20 Favorite Dishes" Recipe By : =20 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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