3 pkg. (10 oz.) frozen chopped broccoli
1/2 (16 oz.) bag of Pepperidge Farm Stuffing
5 Tbsp. flour
1 stick oleo
2 chicken bouillion cubes
1 1/2 cups milk (may be skim if desired)
1 cup water
6 Tbsp. oleo
2/3 cup chopped pecans or walnuts

Cook and drain broccoli and spread in a greased 9x13" pan. Cook oleo, bouillion cubes, milk and flour until thickened. Pour over broccoli and stir. Heat water and 6 bsp. oleo until melted. Pour over stuffing in a separate bowl. Mix and spread over broccoli mixture. Sprinkle pecans over top and bake at 350 for 30-40 minutes. Serves 8-12.