Crust-Topped Broccoli Cheese Bake

By á-51103

Covered in ready-made puff pastry, this cheesy veggie side dish is a holiday treat that is sure to be loved by family and friends alike.

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 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
• 1 egg, beaten

Details

Servings 14
Preparation time 10mins
Cooking time 40mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F.

MIX cream cheese spread, soup and water in large bowl until blended. Stir in broccoli and Cheddar. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.

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

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

Kraft Kitchens Tips
Make Ahead: Casserole can be assembled in advance. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.

Variation: Prepare as directed, using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.

Nutritional info per serving:
Calories 190, Total fat 13 g, Saturated fat: 5 g, Cholesterol: 25 mg, Sodium: 310 mg,
Carbohydrate: 13 g, Dietary fiber: 2 g, Sugars: 2 g, Protein: 6 g, Vitamin A 20 %DV,
Vitamin C 30 %DV, Calcium: 10 %DV, Iron 8 %DV