Randy Mayor
Yield
8 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

Step 3

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.

Step 4

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

Step 5

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.

Ratings & Reviews

LongBeachLiz's Review

EricaSig
November 22, 2011
Has become a favorite - I use half broccoli and half cauliflower for a change

deirdrereid's Review

LongBeachLiz
October 09, 2010
This is delicious. I made a few changes (details on my blog Grabbing the Gusto). I added another Tbsp of pimientos, and used a mixture of Panko and Italian bread crumbs, instead of the melba toasts.

Tracycoleman's Review

mamafalzone
November 26, 2011
So good! I never have leftovers.

edriver's Review

dpecac
November 15, 2009
N/A

detailaddict's Review

JAHickman
August 24, 2009
I don't know why this isn't called Broccoli and Cheddar Casserole, as it uses more of the latter than parmesan. But this was moderately tasty; the first time we ate it, it seemed a bit dry, like it needed more sauce, but the leftovers were better. I cut the recipe in half (only had 1 lb. broccoli), used diced tomatoes instead of pimientos and topped it with bread crumbs mixed with fresh minced garlic. Not all that unique but a good remedy for having too much broccoli sitting around. I served this alongside sauteed tilapia and roasted potatoes.

dpecac's Review

detailaddict
May 15, 2009
Everyone loved this recipe. Even my kids went back for seconds. I didn't have any melba rounds on hand, so I substituted Kashi garlic and thyme crackers. Still came out great!

EricaSig's Review

deirdrereid
April 23, 2009
It was good, but, I had higher hopes. To me, it seemd to be lacking flavor. I think I'll try it again with a few tweaks here and there. Maybe a little tabasco or even a little more of the dry mustard for more of a kick.

mamafalzone's Review

edriver
January 03, 2009
Totally awesome recipe. My "tweaks" - omitted the pimentos and used pecorino romano cheese instead of the parmesan. I had a 1/2 spiral ham left over from New Year's and was looking for a creative way to use the rest. I added cubed ham to the casserole to make more of a meal as opposed to a side dish. I'm hoping this re-heats well!