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CRUST TOPPED BROCCOLI CHEESE BAKE




Source of Recipe


homemakers


List of Ingredients




1/2 c water
1/2 c (1/2 of an 8 oz tub) chive & onion cream cheese spread
1 can (10 3/4 oz) condensed cream of mushroom soup (or crm of celery)
2 pkgs (16 oz each) frozen broccoli florets, thawed and drained well (used Bird's Eye baby broccoli)
1 c shredded Cheddar cheese
1 thawed frozen puff pastry sheet (1/2 of 17.3 oz pkg)
1 egg, lightly beaten

Recipe



Preheat oven to 400ºF. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and cheddar cheese.

Spoon into a 2 1/2 to 3 qt rectangular or shallow oval baking dish. On lightly floured surface, roll sheet of pastry to fit baking dish. Cover competely with puff pastry sheet. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife 5-6 times to vent.

Bake 30 mins or until heated through and pastry is puffed and golden brown.

Makes 14 servings, about 1 c each

[11 x 8" or 9" baking pan]

Make sure to thorouhly drain broccoli. This was really good. I plan on making this.