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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Regular breadcrumbs can be used in place of the panko in this casserole. If the broccoli florets are very large, cut them into bite-sized pieces. 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 panko (japanese breadcrumbs) |
2 teaspoons butter, melted |
Directions:
1. Preheat oven to 375°.
2. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
3. 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.
4. 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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