It's no wonder this marvelously melty broccoli cheese bake has almost 200 reviews and a 4.5 heart rating. Who can resist that flaky, golden-brown crust?
What You Need
Original recipe yields 14 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup water
2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
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Let's Make It
Heat oven to 400°F.
Mix cream cheese spread, soup and water in large bowl until blended. Stir in broccoli and cheddar. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.
Roll pastry sheet on lightly floured surface to fit top of baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush with egg; pierce with knife to vent.
Bake 30 min. or until filling is heated through and pastry is puffed and golden brown.
Casserole can be assembled in advance. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
Prepare as directed, using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.