Zesty Broccoli Casserole
From Cooking Light3 10-oz pkgs frozen broccoli florets, thawed
1 1/2 c fat-free milk
2 1/2 tbsp flour
1/2 tsp salt
1/4 tsp freshly-ground black pepper
3/4 c shredded sharp cheddar cheese
1/2 c fat-free cream cheese, softened
1 c fat-free mayonnaise
3/4 c chopped onion
1 8-oz can water chestnuts, rinsed, drained, and sliced
3/4 c panko
2 tsp butter, melted
1. Preheat oven to 375.
2. Arrange broccoli in an even layer in an 11 x 7 inch baking dish coated with cooking spray; set aside.
3. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses, stir until smooth. Stir in mayo, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
4. Place panko in a small bowl. Drizzle with butter and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375 fro 25 minutes or until mixture begins to bubble and breadcrumbs brown. Yield: 10 servings.