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| 8 | cups | coarsely chopped broccoli florets (about 2 pounds) | ||
| 1/3 | |
cup | |
all-purpose flour |
| 1/2 | teaspoon | salt | ||
| 1/4 | teaspoon | dry mustard | ||
| 1-1/2 | cups | fat-free milk | ||
| 1 | cup | fat-free, chicken broth | ||
| 1 | cup | reduced-fat shredded extra sharp cheddar cheese | ||
| 1/2 | cup | grated Parmesan cheese, divided | ||
| 4 | tablespoons | diced pimentos, drained | ||
| 1/4 | teaspoon | freshly ground black pepper | ||
| 12 | garlic melba toast rounds | |||
| Cooking spray | ||||
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Preheat oven to 400 degrees.
Cook broccoli in boiling water for 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, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pimentos and pepper. Add broccoli, tossing to coat. Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray. Place melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400 degrees for 15 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 8 servings (serving size about 1 cup). Per Serving: 154 Calories, 5.1g Fat, 11.9g Protein, 16.6g Carbs, 15mg Cholesterol, 650mg Sodium |
