Crust-Topped Broccoli-Cheese Bake

• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 can (10 fl oz/284 mL) condensed cream of mushroom soup
• 1/2 cup water
• 10 cups frozen broccoli florets, thawed, drained
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese
• 1 block (1/2 of 397-g pkg.) frozen puff pastry, thawed
• 1 egg, beaten

1. Heat oven to 400F.
2. Mix cream cheese product, soup and water in medium bowl until blended.
3. Stir in broccoli and cheddar; spoon into 2-1/2- to 3-L shallow rectangular or oval baking dish.
4. Roll out pastry on lightly floured surface to fit top of baking dish; place over filling in baking dish.
5. Press pastry onto rim of dish to seal; brush lightly with egg.
6. Cut slits in pastry to permit steam to escape.
7. Bake 30 min.
8. or until filling is heated through, and pastry is puffed and golden brown.

philadelphia, condensed cream, water, frozen broccoli, cheddar cheese, pastry, egg

Taken from www.kraftrecipes.com/recipes/crust-topped-broccoli-cheese-bake-89897.aspx (may not work)