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Main dishes

Crust-Topped Broccoli Cheese Bake

Crust-Topped Broccoli Cheese Bake recipe
photo by:kraft
I had every thing to make recipe except the pastry, but it sounded so yummy. I went ahead & made it without the pastry. Took about 5 or 10 minutes longer for broccoli to ge...read more
posted by
hcak
on 10/22/2014
time
prep:
10 min
total:
40 min
servings
total:
14 servings
Magazine Acquisition

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

Make It

HEAT oven to 400°F.

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.

Kraft Kitchens Tips

Make Ahead
Casserole can be assembled in advance. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
Variation
Prepare as directed, using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
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