Broccoli and Parmesan Casserole

Ingredients

I ADDED 1 LB. GROUND BEEF, BROWNED 8 cups coarsely chopped broccoli florets (about 2 pounds) (I USED ABOUT 6 OR 7 CUPS) 1/3 cup all-purpose flour (about 1 1/2 ounces) 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 (4 ounces) reduced-fat shredded extrasharp cheddar cheese 1/2 cup (2 ounces) grated Parmesan cheese, divided 2 tablespoons diced pimientos, drained (I LEFT THESE OUT) 1/4 teaspoon freshly ground black pepper Cooking spray 12 garlic melba toast rounds

Preparation

Preheat oven to 400°.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. (I SKIPPED THIS STEP SO THE BROCCOLI WOULD BE A LITTLE MORE CRISP IN THE CASSEROLE)

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 fat-free milk and chicken broth, stirring with a whisk until blended. Cook for 8 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 pimientos and pepper. Add broccoli, tossing to coat. I ADDED THE GROUND BEEF AT THIS TIME.

Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.

Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast 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.