Crust-topped broccoli cheese bake

By GmaJan12

Ingredients

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1/2 cup water
• 2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
• 1 egg, lightly beaten

Preparation

Step 1

PREHEAT oven to 400°F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.

ROLL pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife five to six times to vent.

BAKE 30 min. or until heated through and pastry is puffed and golden brown.