Broccoli and Parmesan Casserole

I found this recipe a while ago for a broccoli casserole and have been wanting to try it. I think it is always good to find new ways to make vegetables so they don't get boring. Especially if you have children, there is no better way than to mix the vegetables with cheese! This recipe is from my Cooking Light magazine, so even though you would think the cheese sauce would bump up the calorie count it is only 150 calories for a 1 cup serving. I really liked this recipe, it had great flavor and was easy to make. I think this one is a keeper!

Ingredients

• 8 cups coarsely chopped broccoli florets (about 2 pounds)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 1/2 cups fat-free milk
• 1 cup fat-free, less-sodium chicken broth
• 1 cup reduced-fat shredded extra sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons diced pimentos, drained
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• bread crumbs

Directions

1. Pre-heat oven to 400 degrees
2. Cook broccoli in boiling water 3 minutes, drain
3. 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 about 8 minutes 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 pimentos and pepper. Add broccoli, tossing to coat.
4. Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Sprinkle enough bread crumbs to lightly cover the broccoli. Sprinkle with remaining Parmesan cheese. Spray top of casserole lightly with cooking spray. Bake at 400 for 15 minutes or until bubbly . Let stand for 5 minutes before serving

• After the cheese sauce was done I actually put one squeeze of dijon mustard in it too, gave it a nice flavor if you like mustard.