Ingredients for Crust Topped Broccoli And Cheese Casserole
- Chive & Onion Cream Cheese
- Condensed Cream Of Mushroom Soup
- 1/2 cup milk
- Frozen Broccoli Florets
- 2 cups shredded sharp cheddar cheese
- Puff Pastry Sheet
- 1 large egg, beaten
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How to Make Crust Topped Broccoli And Cheese Casserole
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine softened cream cheese, cream of mushroom soup, and milk. Mix until smooth and creamy.
- Stir in broccoli florets and shredded cheddar cheese.
- Pour the broccoli and cheese mixture into a 2.5- to 3-quart rectangular or shallow oval baking dish.
- On a lightly floured surface, roll out the thawed puff pastry sheet to a size slightly larger than your baking dish.
- Carefully drape the puff pastry over the broccoli mixture, ensuring it covers the casserole completely.
- Gently press the edges of the pastry firmly against the rim of the baking dish to seal.
- Brush the entire surface of the pastry with the beaten egg.
- Use a knife to pierce the pastry 5-6 times to allow steam to escape.
- Bake for 30-35 minutes, or until the pastry is puffed, golden brown, and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
28g
Carbs
4g
