Title: Creamy Broccoli Bake
Categories: Vegetables
Yield: 6 Servings

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

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