Crust-Topped Broccoli Cheese Bake
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 155.2
- Total Fat: 10.1 g
- Cholesterol: 32.2 mg
- Sodium: 467.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.3 g
- Protein: 4.4 g
IntroductionI just love broccoli with cheese sauce. Covering it with a blanket of golden puff pastry is an easy way to dress it up for Sunday dinner, I just love broccoli with cheese sauce. Covering it with a blanket of golden puff pastry is an easy way to dress it up for Sunday dinner,
.5 C (1/2 tub of 8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
1 can (10.75 oz.) condensed cream of mushroom soup
.5 C water
2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
1 C Kraft Shredded Cheddar Cheese
1 thawed frozen puff pastry sheet (1/2 of 17.3 oz. pkg.)
1 egg, lightly beaten
*You can assemble this dish up to 1 day ahead of time. Cover and keep refrigerated. When ready to serve, bake as directed.
*You can cut many calories/sodium with this recipe by using Reduced Sodium Cream of Mushroom Soup, 2% Kraft Shredded Cheddar Cheese.
Roll pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against trim of dish to seal. Brush entire surface lightly with egg; pierce with knife 5 to 6 times to vent.
Bake 30 in. or until heated through and pastry is puffed and golden brown.
Serving Size: 14
Number of Servings: 14
Recipe submitted by SparkPeople user MOMOFPERFECTION.