Crust Topped Broccoli And Cheese Casserole

• 1/2 cup chive & onion cream cheese (1/2 of 8-oz. tub)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup water
• 2 (16 ounce) packages frozen broccoli florets, thawed, drained
• 1 cup shredded cheddar cheese
• 1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
• 1 egg, lightly beaten

1. PREHEAT oven to 400u0b0F Mix cream cheese spread, soup and water until well blended. Stir in broccoli and cheddar cheese.
2. SPOON into 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 completely with puff pastry sheet. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife 5 to 6 times to vent.
3. BAKE 30 minute or until heated through and pastry is puffed and golden brown.

chive onion cream cheese, condensed cream, water, frozen broccoli, cheddar cheese, pastry sheet, egg

Taken from www.food.com/recipe/crust-topped-broccoli-and-cheese-casserole-145400 (may not work)