Broccoli and Parmesan Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 pounds broccoli florets coarsely chopped
• 4 ounces extrasharp cheddar cheese shredded reduced-fat
• 0.3 teaspoon mustard dry
• 1 cup less-sodium chicken broth fat-free
• 1.5 cups milk fat-free
• 1.5 ounces flour all-purpose
• 2 ounces parmesan cheese divided grated
• 2 tablespoons pimientos diced drained
• 0.3 teaspoon salt 
• 12  garlic melba toast rounds 

Equipment

• food processor
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
3. Lightly spoon flour into a dry measuring cup, and level with a knife.
4. 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.
5. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pimientos and pepper.
6. Add broccoli, tossing to coat.
7. Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
8. Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
9. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray.
10. Bake at 400 for 15 minutes or until bubbly.
11. Let stand for 5 minutes before serving.