Ingredients

8 cups coarsly chopped broccoli florets (about 2 lbs)

1.5 oz AP flour (about 1/3 c.)

1/4 t. salt

1/4 t. dry mustard

1 1/2 c fat-free milk

1 c. fat free, low sodium vegetable broth

1 c. (4 oz) reduced-fat shredded extrasharp cheddar cheese

1/2 c (2 oz.) grated Parmesan cheese, divided

2 T diced pimentos, drained

1/4 t black pepper

12 garlic melba toast rounds

Preparation

  1. Preheat oven to 400 degrees F
  2. Cook broccoli in boilding water 2 minutes or until crisp-tender; drain.
  3. Place flour, salt, and dry mustart in a large, heavy saucepan over medium heat; gradually add milk and broth, stirring with a whisk until blended. Cok 8 minutes or until thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 T Parmesan cheese, stirring until melted. Stir in pimentos and add pepper. Add broccoli, tossing to coat.
  4. Spoon mixture into a greased 13x9 baking dish.
  5. Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and remaining 2 T Parmesan cheese, and sprinkle evely over broccoli mixture. Spray to of casserole lightly with cooking spray. Bake at 400 for 15 min or until bubbly