Broccoli and Parmesan Casserole

Broccoli and Parmesan Casserole
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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