Broccoli and Parmesan Casserole

Name: Broccoli and Parmesan Casserole
Yield: 8
Ingredients: 8 cups coarsely chopped broccoli florets (about 2 pounds); 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 extra sharp cheddar cheese; 1/2 cup (2 ounces) grated Parmesan cheese, divided; 2 tablespoons diced pimientos, drained; 1/4 teaspoon freshly ground black pepper; Cooking spray; 12 garlic melba toast rounds

Broccoli and Parmesan Casserole was pinched from <a href="http://www.myrecipes.com/recipe/broccoli-parmesan-casserole" target="_blank">www.myrecipes.com.</a>

"Broccoli is one of the best vegetable sources of calcium. Here it's paired with a béchamel sauce thickened with cheese, which boosts the calcium even more. A short boil of the broccoli preserves the bright color for the dish...."

INGREDIENTS

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8 cups coarsely chopped broccoli florets (about 2 pounds)

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1/3 cup all-purpose flour (about 1 1/2 ounces)

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1/4 teaspoon salt

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1/4 teaspoon dry mustard

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1 1/2 cups fat-free milk

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1 cup fat-free, less-sodium chicken broth

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1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese

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1/2 cup (2 ounces) grated Parmesan cheese, divided

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2 tablespoons diced pimientos, drained

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1/4 teaspoon freshly ground black pepper

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Cooking spray

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12 garlic melba toast rounds

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