Crust Topped Broccoli Cheese Bake

This has been a favorite of mine for a while. I hosted "Chicks In The Kitchen" (my cooking club) a few months and we made this together. The puff pastry on top makes it look so pretty and adds a great crunch!

Prep Time:
10 minTotal Time:
40 minMakes:
14 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (10-3/4 oz.) condensed cream of mushroom soup (I use fat free)
1/2 cup water
2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese
1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
1 egg, lightly beaten
PREHEAT oven to 400°F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.

ROLL pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife five to six times to vent. ( I sometimes use small metal cookie cutters to cut out shapes in the dough and then place the shapes on top before I bake it)

BAKE 30 min. or until heated through and pastry is puffed and golden brown.

Kraft Kitchens Tips
Make AheadAssemble a day ahead; cover. Refrigerate overnight. When ready to serve, bake as directed.SubstitutePrepare as directed, using PHILADELPHIA Chive & Onion Light Cream Cheese Spread and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.