1/2 cup butter
2 tablespoons Dijon mustard
1 1/2 tablespoons beef bouillon granules
6 green onions, halved
1 teaspoon reduced fat Italian seasoning
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
Melt butter in a saucepan over medium heat, and stir in Dijon mustard, beef bouillon, coated onions and Italian seasoning. Mix gently for about 5 minutes, stirring occasionally.
Let cool and shape the mixture into five balls. Chill 15 minutes in the refrigerator. Roll balls in green onions and lightly pat into the bottom of a greased 2 quart casserole dish.
In a small saucepan, bring together reduced fat Italian seasoning, Worcestershire sauce and brown sugar. Pour over cream-filled casserole, nestled between the green onions and cheese mixture.
Preheat oven to 450 degrees F (220 degrees C).
Bake 60 to 90 minutes in the 350 degrees F (175 degrees C) oven. Let cool entirely, and serve warm.