Broccoli Casserole

Anyone remember that yummy broccoli casserole from childhood?  You know, the one that was oh so cheesy because it was full of velveeta?  The one with crushed Ritz crackers on top, soaked in butter?  That one, yeah, that one!!!  Oh...I love that recipe.  But it is, despite being a broccoli dish, not that great for you! 

So, in my quest to cook more, I made this yummy dish from Cooking Light.  It is a broccoli casserole that has cheddar cheese in it with a thickened sauce.  The recipe calls for Melba crackers as the topping, but I used crushed pita chips and they were great!  Definitely a comfort food redone!

Broccoli and Parmesan Casserole from Cooking Light August 2006 (!)
8 cups coarsely chopped broccoli (I used 2 of the "bunches" sold at my grocery store)
1/3 cup flour
1/4 teaspoon dry mustard
1 1/2 cups skim milk
1 cup water + 1 chicken boullion cube (or 1 cup chicken stock)
1 cup reduced fat shredded SHARP (very improtant for flavor!) cheddar cheese (swiss might work as well)
1/2 cup grated Parmesan cheese, divided (this really added to the flavor)
1 cup pita chips

Preheat oven to 400 degrees F.  Cook broccoli until crisp-tender, drain.  In a small sauce pan, place flour and dry mustard over medium heat.  Gradually whisk in the milk and stock.  Cook for 8 minutes or until thickened.  Stir constantly.  Remove from the heat and add the cheddar cheese and 6 T of parmesan.  Stir until melted.  Stir in broccoli and coat with sauce.  Pour mixture into a 13X 9 dish.

Put the pita chips in a food processor and pulse until crumbs.  Combine with remaining parmesan and sprinkle over broccoli.  Spray with cooking spray.  Bake for 15 minutes or until bubbly.  Allow to cool for about 5 minutes before serving.  Enoy!