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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe is originally from Cooking Light magazine. I have made a few changes to it to suit our tastes. It's delicious! This is a great way to get your family to eat veggies. Ingredients:
3 (10 ounce) packages frozen broccoli florets, thawed |
cooking spray (i use olive oil in a misto) |
1 1/2 cups milk |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3/4 cup shredded sharp cheddar cheese |
1/2 cup reduced-fat cream cheese, softened |
1 cup mayonnaise |
3/4 cup chopped onion (about 1/2 medium) |
3/4 cup panko breadcrumbs (japanese breadcrumbs) |
1 tablespoon butter, melted |
Directions:
1. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
2. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise and onion. Spoon cheese mixture evenly over broccoli.
3. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.
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