Kathy's Broccoli Bake

6 cups loosely packed broccoli florets
1 tsp dalt
water to cover
3/4c low fat milk
2 tbs cornstarch
1 tbs dijon mustard
1/2 tsp each salt and freshly ground black pepper
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1 tbs olive oil
1 tbsl grated parmesan

Preheat oven 350 degrees. Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil, remove from pan and drain, reserve cooking liquid. Plunge broccoli into ice water, drain and set aside. In saucepan place 3/4 c broccoli cooking water, add milk. Dissolve cornstrach in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 mins. Add cheese, stir to melt.. In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole. In skillet, saute bread crumbs with oil, stirring, until golden, about 3 mins. In bowl toss bread crumbs with parmesan cheese. Sprinkle over top of broccoli casserole. Bake until brown and bubbling about 40 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user SHEBAIL1.