Broccoli And Parmesan Casserole

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups coarsely chopped broccoli florets (about 2 lbs.)
• 3 tablespoons flour
• 1/8 teaspoon salt
• 1/4 teaspoon dry mustard
• 3/4 cup nonfat milk
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup extra-sharp cheddar cheese
• 1/3 cup grated parmesan cheese
• 1 1/2 tablespoons diced pimentos
• 1 (6 ounce) can sliced mushrooms, drained (optional)
• black pepper
• 6 melba toast
• cooking spray

Recipe

• 1 preheat oven to 400 degrees f.
• 2 cook broccoli in boiling water 3 minutes until crisp tender; drain well.
• 3 place flour, salt and dry mustard in a heavy saucepan over medium heat; gradually add milk and chicken broth, stirring with a whisk until blended.
• 4 cook for 8 minutes or until thick, stirring constantly.
• 5 remove from heat, and add cheddar cheese and 4 tablespoons parmesan cheese, stirring until melted.
• 6 stir in pimientos, mushrooms, if using, and pepper.
• 7 add broccoli, tossing to coat.
• 8 sppon broccoli mixture into a prepared 9" baking dish.
• 9 place garlic melba toast rounds in food processor, pulse 10 times or until coarse crumbs measure 1/2 cup. combine crumbs and remaining parmesan and sprinkle evenly over casserole.
• 10 spray top lightly with cooking spray.
• 11 bake for 15 minutes at 400°f or until bubbly.
• 12 let stand 5 minutes before serving.