Camping Recipes

Ingredients

• 1 package cornbread stuffing mix (6 oz.)
• 2 pound(s) broccoli spears, thawed
• 3 Tbsp butter
• 3 Tbsp flour
• 1 tsp chicken flavored bouillon granules
• 1 c milk
• 2 packages cream cheese (3 oz.)
• 1 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp cardamon
• 4 green onions
• 1/3 c bread crumbs
• 1 Tbsp butter, melted
• 1/2 c sliced or slivered almonds

Directions

Prepare cornbread stuffing mix according to direction. Place in bottom of 12" Dutch oven, mostly around the edges. Place broccoli more toward the middle with the broccoli tops pointing out. In a small Dutch oven, melt 3 T. butter, adding flour when melted, cooking until smooth. Add bouillon, then gradually add milk. Cook until thickened. Add cream cheese, cardamom, lemon zest and lemon juice, stirring until smooth, then add green onions. Pour over broccoli, then sprinkle a mixture of bread crumbs, melted butter and almonds over the top.

Bake for 30-40 minutes or until just brown on top.

Submitted by: John D. Mahaney - Lincoln, NE