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1 can cream of mushroom soup 1/2 c. chive-flavored whipped cream cheese spread 1/2 c. water 2 10-oz. pkgs. frozen broccoli florets, thawed 1 c. (4 oz.) shredded cheddar cheese 1 sheet frozen puff pastry, thawed (from 17.3 oz. pkg.) 1 large egg, lightly beaten Preheat oven to 450. Coat 1 1/2 qt. baking dish with Pam; set aside. Combine soup, cream cheese spread, and water in a large bowl; whisk to mix well. Add broccoli and cheddar cheese; stir to coat. Spoon mixture into prepared dish. Roll out pastry sheet onto lightly floured surface to size 1" larger than circumference of top of baking dish. Place pastry over baking dish, pressing firmly to seal edges. Brush pastry with egg; pierce several times with sharp knife to allow steam to escape. Bake 25-30 minutes or until pastry is puffed and golden. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |