Broccoli and Parmesan Casserole

Ingredients

• 1 ½ cups fat-free milk
• ¼ teaspoon dry mustard
• ½ cup (2 ounces) grated Parmesan cheese, divided
• ¼ teaspoon salt
• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
• 2 tablespoons diced pimientos, drained
• 1 cup fat-free, less-sodium chicken broth
• + 5 more ingredients
• • ¹/₃ cup all-purpose flour (about 1 1/2 ounces)
  • 12 garlic melba toast rounds
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 8 cups coarsely chopped broccoli florets (about 2 pounds)

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, sti...

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