Comida Kraft
Recipe Box

Crust-Topped Broccoli Cheese Bake

Crust-Topped Broccoli Cheese Bake is rated 4.426395939086294 out of 5 by 197.
Prep Time
10
min.
Total Time
40
min.
Servings

14 servings

It's no wonder this marvelously melty broccoli cheese bake has almost 200 reviews and a 4.5 heart rating. Who can resist that flaky, golden-brown crust?

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 14 servings

Nutritional Information

Serving Size 14 servings
AMOUNT PER SERVING
Calories 190
Total fat 13g
Saturated fat 5g
Cholesterol 25mg
Sodium 310mg
Carbohydrate 13g
Dietary fiber 2g
Sugars 2g
Protein 6g
% Daily Value
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made several changes to the skeleton recipe that is provided to create a more complex flavor (and... I made several changes to the skeleton recipe that is provided to create a more complex flavor (and also cut out some carb’s in the process). I added chicken and fresh broccoli rather than the frozen. I cooked the chicken in extra-virgin olive oil in a large iron skillet. Once the chicken was completely cooked, I added the soup mix (I used reduced fat), the cream cheese, (I used the entire 8oz.) broccoli, and water. Once I had my baking dish prepared I put the contents of the skillet into the dish, folding in approximately a cup and a half of cheddar cheese. Instead of using puff pastry I used Filo dough. I coated the Filo dough with a seasoned Irish butter and cooked for about 30 minutes. The meal was FANTASTIC! The flavor was complex and my family was very pleased.
Date published: 2005-11-10
Rated 3 out of 5 by from I used fresh broccoli, cooked cubed chicken breasts, all of the cream cheese, added cooked white... I used fresh broccoli, cooked cubed chicken breasts, all of the cream cheese, added cooked white rice & used Fillo dough on top (which is a bit difficult to use), with melted butter instead of the egg. It was good. All but my 8 yr. old liked it. The cream cheese added a bit of spice/tang flavor to it that he didn't like. Next time I will cook the broccoli before adding it, will use pie dough for the crust & use plain cream cheese...in all it was good & I will be making it again.
Date published: 2007-09-16
Rated 5 out of 5 by from I made this dish for Christmas dinner and it was a big hit. I made this dish for Christmas dinner and it was a big hit. I used cream of mushroom with roasted garlic soup, which added extra flavor. I can't believe how simple this was to make and how pretty it turned out. I will be making this one again. To the people that couldn't find the puff pastry sheets, they are sold in the freezer section of the supermarket along with the frozen desserts and it is really easy to use. hope this helps :)
Date published: 2006-01-05
Rated 4 out of 5 by from It took a few minutes to make this one but it was worth it. It took a few minutes to make this one but it was worth it. I didn't have a problem with the crust but I did forget to thaw the veggies before I started. It disguised the good for you stuff enough that my 23 month old ate it no problem and my husband and 14 year old fought over the last little bit. I was a little afraid of the puff pastry because I have never worked with it before but it was easy and I will be making this again.
Date published: 2005-11-23
Rated 4 out of 5 by from I made this for a family dinner and everyone raved about it. I made this for a family dinner and everyone raved about it. However, I used the Kraft low fat versions of the cream cheese, the cheddar, and cream of mushroom soup. I also only had a single bag of the frozen broccoli so I used some fresh that I had in the fridge. This was very tasty and even was great the next day heated up the microwave. The recipe has been requested by all the were at the dinner.
Date published: 2007-03-05
Rated 4 out of 5 by from odd that the recipe online lists water as an ingredient. odd that the recipe online lists water as an ingredient. the copy that i have is from the kraft foods magazine and water isn't listed. it is perfect without the water. yummy and everyone loves it. i think i'll try putting a crust on bottom too next time and adding chicken for the meat lovers of the family. i also just use whatever cheese i have on hand. last time it was a mexican cheese blend.
Date published: 2008-12-26
Rated 4 out of 5 by from I thought this recipe could be made into a main entree...so i doubled everything except for the... I thought this recipe could be made into a main entree...so i doubled everything except for the broccoli and browned 2 lbs of chicken (cubed) with some olive oil and half a small onion with 1 tbsp of minced garlic...i combined my chicken with the doubled recipe and baked it in a 9x13 pan...turned out wonderfully!! i served this a side salad and even my picky kids loved it!!!
Date published: 2007-01-24
Rated 5 out of 5 by from I made this for Christmas and it was good. I made this for Christmas and it was good. I'm making it again for Easter but I'm going to make a few changes-thanks to the reviews on this. I will put long grain cooked rice on the botton (hopefully this will help with the excess liquid at the bottom and hold it together better) I'm also adding chicken, garlic, mushrooms and onions to the mix to add more flavors. Yum.
Date published: 2008-03-02
  • 2016-08-31T10:02CST
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