Menu Enter a recipe name, ingredient, keyword...

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.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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



Step 1

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.


You'll also love

Review this recipe

BROCCOLI SHRIMP ALFREDO chicken & broccoli braid