Broccoli and Parmesan Casserole

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“A change from the beloved Broccoli-Rice and Cheddar Cheese casserole. From Cooking Light, modified.”

Ingredients Nutrition


  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.

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