Broccoli and Parmesan Casserole

A change from the beloved Broccoli-Rice and Cheddar Cheese casserole. From Cooking Light, modified.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 4  cups  coarsely chopped broccoli florets (about 2 lbs.)
• 3  tablespoons flour
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 3⁄4 cup nonfat milk
• 1⁄2 cup reduced-sodium chicken broth
• 1⁄2 cup extra-sharp cheddar cheese
• 1⁄3 cup  grated parmesan cheese
• 1 1⁄2 tablespoons diced pimentos
• 1 (6 ounce) can  sliced mushrooms, drained (optional)
•  black pepper
• 6  melba toast
•  cooking spray

Directions

1. Preheat oven to 400 degrees F.
2. Cook broccoli in boiling water 3 minutes until crisp tender; drain well.
3. Place flour, salt and dry mustard in a heavy saucepan over medium heat; gradually add milk and chicken broth, stirring with a whisk until blended.
4. Cook for 8 minutes or until thick, stirring constantly.
5. Remove from heat, and add cheddar cheese and 4 tablespoons Parmesan cheese, stirring until melted.
6. Stir in pimientos, mushrooms, if using, and pepper.
7. Add broccoli, tossing to coat.
8. Sppon broccoli mixture into a prepared 9" baking dish.
9. Place garlic melba toast rounds in food processor, pulse 10 times or until coarse crumbs measure 1/2 cup. Combine crumbs and remaining Parmesan and sprinkle evenly over casserole.
10. Spray top lightly with cooking spray.
11. Bake for 15 minutes at 400°F or until bubbly.
12. Let stand 5 minutes before serving.