"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crust Topped Broccoli Cheese Bake Recipe

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This recipe for Crust Topped Broccoli Cheese Bake, by , is from Oh no! The Hubby is hungry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Russell
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  


1/2 cup (1/2 of 8-oz. tub) 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 Shredded Cheddar Cheese

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

1 egg, lightly beaten

Directions:
Directions:
PREHEAT oven to 400F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.

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

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

Number Of Servings:
Number Of Servings:
14

 

 

 

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