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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I found this yummy recipe while looking for ideas to make with vegies. I made it for dinner and it is a winner. Ingredients:
* 3 (10-ounce) packages frozen broccoli florets, thawed |
* cooking spray |
* 1 1/2 cups fat-free milk |
* 2 1/2 tablespoons all-purpose flour |
* 1/2 teaspoon salt |
* 1/4 teaspoon freshly ground black pepper |
* 3/4 cup (3 ounces) shredded sharp cheddar cheese |
* 1/2 cup (4 ounces) fat-free cream cheese, softened |
* 1 cup fat-free mayonnaise |
* 3/4 cup chopped onion (about 1/2 medium) |
* 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced |
* 3/4 cup herbed stuffing crumbs (i use pepridge farm herb stuffing crumbs) |
* 2 teaspoons 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, onion, and water chestnuts. 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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