Crust Topped Broccoli Cheese Bake

By á-7024

Ingredients

• 1/2 cup (1/2 of 250g tub) Herb and Garlic
• spreadable cream cheese
• 1 can cream of mushroom soup
• 1 package (1 kg) frozen broccoli florets,
• thawed, drained
• 1 cup Kraft Double cheddar shreds
• 1/2 packaged (397g pkg) frozen puff pastry,
• thawed
• 1 egg, lightly beaten

Preparation

Step 1

Preheat oven to 400. Mix cream cheese spread, soup and ½ cup water until well blended. Stir in broccoli and cheddar cheese.

Spoon into a 2.5 – 3L rectangular or shallow oval baking dish. On a lightly floured surface, roll out block of pastry to fit the baking dish. Cover completely with puff pastry sheet. Press pastry edges against the rim of the dish to seal. Brush entire surface lightly with egg. Pierce with a knife 5 to 6 times to vent.

Bake 30 minutes or until heated through and pastry is puffed and golden brown