Crust-Topped Broccoli Cheese Bake

Serves: 6-8
Prep Time: around 30 minutes, needs additional 30 to cook


1 C Chive and Onion Cream Cheese
1 C Cream of Mushroom Soup
1/2 C water
2 pkg broccoli florets (32 oz) or use fresh crowns if desired
1 C shredded cheddar cheese
1 frozen puff pastry sheet (1/2 of 17.3 oz pkg)
1 egg, beaten

1. Preheat oven to 400 degrees

2. Mix cream cheese, soup and water. Stir in broccoli and cheese. Place in 2 1/2 – 3 qt baking dish (spray it a tad w/ non-stick spray or olive oil).

3. Roll pastry sheet on floured surface. Cut to fit the dish (or you can roll or crimp the edges to make it pretty). Cover dish with pastry top ensuring you press against dish to seal the edges. Brush pastry with egg and pierce to vent.

4. Bake 30 minutes or until golden brown and bubbly through the vents.

Note: I know it adds extra calories…but I have been known to make this as a double-layer gig. I just use the other pastry shell and put it on the bottom of the dish. I’ve also put it in a 9×13 pan and that works well too. Does this count as a veggie pot pie then? Regardless, it’s gooooood.


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