| 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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