Broccoli and Parmesan Casserole
Broccoli and Parmesan Casserole might be just the main course you are searching for. One serving contains 257 calories, 15g of protein, and 8g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up flour, pimientos, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cook broccoli in boiling water 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 pimientos and pepper.
Add broccoli, tossing to coat.
Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
Place garlic 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 for 15 minutes or until bubbly.
Let stand for 5 minutes before serving.