Serves: 6
Total Calories: 355
Heat oven to 350°. Place well-drained broccoli in a greased 8-inch square baking dish. Melt 3 tablespoons butter in saucepan add celery and sauté for 3 minutes. Add flour cook 3 minutes, stirring constantly. Add milk, salt, pepper, and chicken broth cook, stirring until thickened, about 10 minutes. Pour sauce over broccoli. In saucepan, melt remaining 3 tablespoons butter and sauté almonds until golden. Add bread crumbs and toss with nuts and butter. Sprinkle mixture over broccoli and bake for 30 minutes or until bubbly and topping is lightly browned.
This Broccoli Scallop recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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