Broccoli And Parmesan Casserole

• 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

1. 1. Preheat oven to 400 degrees F
2. 2. Cook broccoli in boilding water 2 minutes or until crisp-tender; drain.
3. 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. 4. Spoon mixture into a greased 13x9 baking dish.
5. 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

broccoli florets, flour, salt, mustard, milk, vegetable broth, cheddar cheese, parmesan cheese, t, black pepper, garlic

Taken from www.epicurious.com/recipes/member/views/broccoli-and-parmesan-casserole-50189349 (may not work)