Crust Topped Broccoli Cheese Bake

Yesterday I was trying to figure out what food to make this weekend. I found a Kraft food & family magazine, plus a couple other recipes sitting here by the computer. In looking through the food & family, I found the recipe for Crust Topped Broccoli Cheese Bake. It sounded kinda good. Fred Meyers also had broccoli on sale this week, so it sounded even better.

Thanks to Kraft, I found a good recipe with easy ingredients. I'm not into the prepackaged everything to make meals, so I used fresh broccoli, fairly finely chopped, lightly steamed, and added plain cream cheese and homegrown chives to the mix. Turned out quite well... (though next time maybe I'll try making my own puff pastry)


variation of Kraft food's
Crust Topped Broccoli Cheese Bake

8-oz. cream cheese, softened
2-3 TBSP chopped fresh chives
1 can (10-3/4 oz.) condensed cream of mushroom soup, low sodium
1 cup water
5 cups finely chopped fresh broccoli
1 cup shredded cheddar cheese
1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
oil, to brush over the top of the puff pastry

Preheat oven to 400°F. Lightly steam broccoli, so it's still just crisp but warmed. Mix cream cheese, chives, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow baking dish.

Roll pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with oil; pierce with knife five to six times to vent.

Bake 30 min. or until heated through and pastry is puffed and golden brown.

Original recipe found here