Preheat oven to 400?.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
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.
Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
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.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 135mg||5 %|
|Potassium 37.9mg||1 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4g|
|Protein 1g||1 %|
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Calories per serving: 24
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