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Crust Topped Broccoli Cheese Bake

Crust Topped Broccoli Cheese Bake
average rating
average rating (180)
rate/review
prep time
10 min
total time
40 min
makes
14 servings
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kraft
recipe by: kraft

What You Need!

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   thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
1 egg, lightly beaten

Make It!

PREHEAT oven to 400°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.

Kraft Kitchens Tips

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.

nutritional information

K:46874v0:89650

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