Serves 8.

Note: Adapted from "Cooking Light Way to Cook Vegetarian."

•8 c. coarsely chopped broccoli florets (about 2 lb.)

• About 1/3 cup (11/2 oz.) flour

• 1/4 tsp. salt

• 1/4 tsp. dry mustard

• 11/2 c. low-fat milk

• 1 c. less-sodium vegetable broth

• 1 c. (4-oz.) extra-sharp Cheddar cheese

• 1/2 c. (2 oz.) grated Parmesan cheese, divided

• 2 tbsp. diced pimientos, drained

• 1/4 tsp. freshly ground black pepper

• Cooking spray

• 1 c. coarse breadcrumbs


Preheat oven to 400 degrees. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

Place flour, salt and dry mustard in a large, heavy saucepan over medium heat; gradually add milk and broth, stirring with a whisk until blended. Cook 8 minutes or until thick, stirring constantly.

Remove from heat, and add Cheddar cheese and 6 tablespoons Parmesan cheese, stirring until melted. Stir in pimientos and pepper. Add broccoli, tossing to coat.

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

Combine breadcrumbs and remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray.

Bake for 15 minutes or until bubbly. Let stand 5 minutes before serving.