Broccoli and Parmesan Casserole

I have yet to try this but it looks yummy and "company friendly" as well as a great comfort dish for my family.

Broccoli and Parmesan Casserole
Broccoli and Parmesan Casserole

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    C coarsely chopped broccoli florets (about 2 lbs)

  • 1/3

    C all purpose flour (about 1 1/2 oz.)

  • 1/4

    tsp. salt

  • 1/4

    tsp. dry mustard

  • 1 1/2

    C fat free milk

  • 1

    C fat free , less sodium chicken broth

  • 1

    C (4 oz.) reduced fat shredded extra sharp cheddar cheese.

  • 1/2

    C (2 oz) oz. grated parmesan cheese divided

  • 2

    TBS. diced pimientos, drained.

  • 1/4

    tsp. freshly ground pepper

  • 12

    garlic melba toast rounds

Directions

1. Preheat oven to 400 2. Cook broccoli until crisp tender. 3. Combine flour, salt and dry mustard in a large, heavy saucepan over med heat; gradually add fat free milk and chick. broth, stirring with a whisk until blended. Cook for approx. 8 min. or until it is thick, stirring constantly. Remove from heat, add shredded cheese and 6 TBS. grated parm. cheese, stirring until cheese is melted. Stir in pimientos and pepper. Add broccoli, tossing to coat. 4. Place in 13x 9 in. pan. Crush melba toast crumbs then combine with extra parm. cheese. Spread evenly over broccoli mixture. Bake at 400 for 15 min. Cool slightly before serving. Yield about 8 C.

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