Broccoli Casserole

Broccoli Casserole
Broccoli Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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

Preheat oven to 375°. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside. 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. 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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