Broccoli casserole with cheddar cheese

  • 4 cups coarsely chopped broccoli florets (about 1 pound)
  • 1/6 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon dry mustard
  • 3/4 cups whole milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup pita chips or melba toast rounds

Preheat oven to 400°.

Cook broccoli in boiling water 3 minutes or until crisp-tender;drain and place in a bowl of ice water for 3 more minutes. Drain again.Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the milk and chicken broth, stirring with a whisk until blended. Cook for 3 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pepper. Add broccoli, tossing to coat.Spoon the broccoli mixture into a 8×8-inch baking dish coated with cooking spray.Place pita chips in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine chip crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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