Broccoli and Parmesan Casserole |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A change from the beloved Broccoli-Rice and Cheddar Cheese casserole. From Cooking Light, modified. Ingredients:
4 cups coarsely chopped broccoli florets (about 2 lbs.) |
3 tablespoons flour |
1/8 teaspoon salt |
1/4 teaspoon dry mustard |
3/4 cup nonfat milk |
1/2 cup reduced-sodium chicken broth |
1/2 cup extra-sharp cheddar cheese |
1/3 cup grated parmesan cheese |
1 1/2 tablespoons diced pimentos |
1 (6 ounce) can sliced mushrooms, drained (optional) |
black pepper |
6 melba toast |
cooking spray |
Directions:
1. Preheat oven to 400 degrees F.
2. Cook broccoli in boiling water 3 minutes until crisp tender; drain well.
3. Place flour, salt and dry mustard in a heavy saucepan over medium heat; gradually add milk and chicken broth, stirring with a whisk until blended.
4. Cook for 8 minutes or until thick, stirring constantly.
5. Remove from heat, and add cheddar cheese and 4 tablespoons Parmesan cheese, stirring until melted.
6. Stir in pimientos, mushrooms, if using, and pepper.
7. Add broccoli, tossing to coat.
8. Sppon broccoli mixture into a prepared 9 baking dish.
9. Place garlic melba toast rounds in food processor, pulse 10 times or until coarse crumbs measure 1/2 cup. Combine crumbs and remaining Parmesan and sprinkle evenly over casserole.
10. Spray top lightly with cooking spray.
11. Bake for 15 minutes at 400°F or until bubbly.
12. Let stand 5 minutes before serving.
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