Crust-Topped Broccoli Cheese Bake
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 cup water
- 2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
- 1 cup KRAFT Shredded Cheddar Cheese
- 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten
- Heat oven to 400F.
- Mix cream cheese spread, soup and water in large bowl until blended.
- Stir in broccoli and cheddar.
- Spoon into 2-1/2- to 3-qt.
- shallow rectangular or oval baking dish.
- Roll pastry sheet on lightly floured surface to fit top of baking dish.
- Cover dish completely with pastry.
- Press pastry edges against rim of dish to seal.
- Brush with egg; pierce with knife to vent.
- Bake 30 min.
- or until filling is heated through and pastry is puffed and golden brown.
philadelphia, condensed cream, water, frozen broccoli, cheddar cheese, pastry sheet, egg
Taken from www.kraftrecipes.com/recipes/crust-topped-broccoli-cheese-bake-89650.aspx (may not work)