Crust Topped Broccoli Cheese Bake
- Prep Time 10 min.
- Cook Time 30 min.
- Serves 14
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup water
- 2 (16 ounce) packages frozen broccoli florets, thawed, drained
- 1 cup KRAFT Shredded Cheddar Cheese
- 1/2 (17.3 ounce) package thawed frozen puff pastry sheets
- 1 egg, lightly beaten
2. Cooking Directions
- Preheat oven to 400 degrees F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.
- Roll pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife five to six times to vent.
- Bake 30 min. or until heated through and pastry is puffed and golden brown.
Yield: 14 servings
3. Still Hungry?
Notes:
Make Ahead
Assemble a day ahead; cover. Refrigerate overnight. When ready to serve, bake as directed.
Substitute
Prepare as directed, using PHILADELPHIA Chive & Onion Light Cream Cheese Spread and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
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Most Helpful Reviews
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kraftfoods.com
Shalyn M - October 29, 2007 03:27:21 PM PSTIf you look at this recipe at KraftFoods.com you can see all the nutritional info and suggestions for making it healthier. I think it'd be great if you added some chicken to it.
20 of 22 found this review helpful.
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Fabulous Fall Food
lisatarailo - October 30, 2007 10:20:57 AM PSTI also added chicken but used italian bread crumbs on top instead of the pastry. I also tried it with adding a cup of white cooked rice and covered it with crispy fried onions. If you want fat free....eat a salad!
15 of 15 found this review helpful.
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A different perspective
catsheba7@sbcglobal.net - October 29, 2007 04:02:13 PM PSTThis is a quick and tasty recipe. My family loved it and it was easy for me to make after work. Yes, it has some fat, but so do alot of really tasty foods. I tried a different approach. I made the recipe, (with added chicken as suggested by another reviewer and left out the brocolli), divided it into four seperate freezer bowls and cooked one. I served small servings of the Cheese bake with larger servings of fresh fruit salad and steamed brocolli.
It worked well for us.14 of 16 found this review helpful.
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not bad
albenfreir - October 31, 2007 08:04:04 AM PSTI liked this recipe. It was very easy. I added some diced chicken breast, substituted chicken broth for the water, added uncooked rice and upped the liquid about 1/2 cup to cook the rice and chicken.
I decided to skip the pastry crust and opt for italian seasoned bread crumbs mixed with melted butter for crispiness.
Its definitely not for the calorie conscious, but it was definitely good eats.11 of 11 found this review helpful.
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Everything in moderation
Sue Anne - October 30, 2007 02:14:48 AM PSTI thought this tasted great and was a snap to make. As to the comments about the fat content....it would be a problem if you were having this dish each and every day....but with all things...moderation is the key. Everyone can have something like this every once in a while and enjoy it rather than worry about it. I am a vegetarian so I like finding new recipes....Thanks.
10 of 12 found this review helpful.
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