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Main dishes

Crust-Topped Broccoli Cheese Bake

Crust-Topped Broccoli Cheese Bake recipe
photo by:kraft
LOVE this! Made it tonight and added shredded chicken and used regular cream cheese and it was amazing!
posted by
on 11/6/2012
10 min
40 min
14 servings
Magazine Acquisition

What You Need

cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
can  (10-3/4 oz.) condensed cream of mushroom soup
cup  water
pkg.  (16 oz. each) frozen broccoli florets, thawed, drained
cup  KRAFT Shredded Cheddar Cheese
 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
 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.
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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