| 2 (6-oz ea) packages frozen broccoli spears, thawed
2 tbsp butter or margarine 2 tbsp all-purpose flour 1 tsp chicken-flavored bouillon granules 3/4 cup milk 1 (3-oz) package cream cheese, softened 1/4 tsp salt 4 green onions, sliced 1 cup (4 oz) shredded Cheddar cheese |
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Directions: |
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| Lightly butter 13 x 9 x 2 inch baking dish.
Place broccoli in dish and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth; Cook 1 minute, stirring constantly. Stir in bouillon. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream cheese and salt, stirring until smooth. Stir in onion. Spoon mixture over center of broccoli; sprinkle with cheese and paprika. Cover with aluminum foil, and bake at 350 degrees for 20 minutes. Remove foil, bake an additional 5 to 10 minutes. |
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| Yield: 6 servings |