Walnut Broccoli Bake Recipe

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A friend shared this recipe with me years ago and it instantly became a family favorite. When I make it for potluck luncheons, there are no leftovers. —Carolyn Bosetti, LaSalle, Ontario
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 9 cups frozen chopped broccoli
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 4-1/2 teaspoons chicken bouillon granules
  • 2 cups whole milk
  • 1/2 cup water
  • 4 cups seasoned stuffing croutons
  • 1/2 cup chopped walnuts

Nutritional Facts

1 each: 203 calories, 14g fat (6g saturated fat), 27mg cholesterol, 583mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 5g protein.


  1. Cook broccoli according to package directions; drain and transfer to a greased 3-qt. baking dish.
  2. Meanwhile, in a large saucepan, melt 1/4 cup butter. Stir in flour and bouillon. Gradually add milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Pour over broccoli.
  3. In a large saucepan, melt remaining butter. Add the water, stuffing and walnuts; mix well. Spoon over broccoli. Bake, uncovered, at 375° for 20-25 minutes or until stuffing is lightly browned. Yield: 12 servings.
Originally published as Walnut Broccoli Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p74

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