Encrusted Broccoli-Cheese Bake

A cheesy way to serve veggies. Can be made a day ahead. Assemble, cover and refrigerate. When ready to serve, bake as directed.

• Ready In: 40 mins
• Serves: 14
• Yields: 14 Cups

Ingredients

• 1⁄2 cup cream cheese (Chive & Onion flavor)
• 1 (10 3/4ounce) can  cream of mushroom soup
• 2 (16 ounce) packages  frozen broccoli florets, thawed, drained
• 1  cup cheddar cheese, shredded
• 0.5 (17 1/3ounce) package frozen puff pastry (1 sheet)
• 1  egg, lightly beaten

Directions

1. Preheat oven to 400°F Mix cream cheese spread, soup and 1/2 cup water until well blended. Stir in broccoli and cheddar cheese.
2. Spoon into a 3 qt baking dish. On lightly floured surface, roll puff pastry to fit baking dish. Cover broccoli mixture with pastry sheet, pressing edges of sheet to edge of dish to seal. Brush entire surface with egg; Pierce several times with a fork to vent. (It's cheaper than a therapist.).
3. Bake 30 minutes or until heated through and pastry is puffed and golden brown.