Shelly's Recipe

CRUST TOPPED BROCCOLI CHEESE BAKE

Category: Broccoli

1/4 cup (1/4 of 8-oz. tub) chive & onion cream cheese spread
1 can condensed cream of mushroom soup
1/4 cup water
2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
1 cup shredded cheddar cheese
1 thawed frozen puff pastry sheet (1/4 of 17.3-oz. pkg.)
1 egg, lightly beaten

Preheat oven to 400. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into 2-1/4- to 3-qt. rectangular or shallow oval baking dish. On lightly floured surface, roll sheet of pastry to fit baking dish. Cover completely with puff pastry sheet. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife 5 to 6 times to vent. BAKE 30 min. or until heated through and pastry is puffed and golden brown. Serves 12

Notes: Make-Ahead: Assemble a day ahead; cover. Refrigerate overnight. When ready to serve, bake at 400°F for 30 min. Great Substitute Prepare as directed, using chive & onion cream cheese spread and cheddar cheese.