Ingredients:
4 cups coarsely chopped broccoli florets ( about 2 lbs.)
3 tablespoons flour
1/8 teaspoon salt
1/4 teaspoon dry mustard
3/4 cup nonfat milk
1/2 cup reduced-sodium chicken broth
1/2 cup extra-sharp cheddar cheese
1/3 cup grated parmesan cheese
1 1/2 tablespoons diced pimentos
1 (6 ounce) cans sliced mushrooms, drained (optional)
black pepper
6 melba toast
cooking spray
Directions:
Preheat oven to 400 degrees F.
Cook broccoli in boiling water 3 minutes until crisp tender; drain well.
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.
Cook for 8 minutes or until thick, stirring constantly.
Remove from heat, and add cheddar cheese and 4 tablespoons Parmesan cheese, stirring until melted.
Stir in pimientos, mushrooms, if using, and pepper.
Add broccoli, tossing to coat.
Sppon broccoli mixture into a prepared 9″ baking dish.
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.
Spray top lightly with cooking spray.
Bake for 15 minutes at 400 F or until bubbly.
Let stand 5 minutes before serving.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.