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Broccoli & Parmesan Casserole Recipe

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This recipe for Broccoli & Parmesan Casserole is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups coarsely chopped broccoli florets ; (about 2 pounds)
1/3 cup all-purpose flour ; (about 1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 1/2 cups fat-free milk
1 cup fat-free ; less-sodium chicken broth
1 cup ; (4 ounces) reduced-fat shredded extrasharp cheddar cheese
1/2 cup ; (2 ounces) grated Parmesan cheese, divided
2 tablespoons diced pimientos ; drained
1/4 teaspoon freshly ground black pepper
Cooking ; spray
12 garlic melba toast rounds
Directions:
Directions:
Preheat oven to 400°.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the fat-free milk and chicken broth, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pimientos and pepper. Add broccoli, tossing to coat.

Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.

Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.

 

 

 

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