*LIST OF INGREDIENTS:
°4 tbsp (60 mL) Becel® Plant-Based Salt Bricks
°1 tablespoon (15 ml) all-purpose flour
°3/4 cup (190 ml) 2% milk
°1/2 c cheddar cheese, grated
°1 1/2 tsp Dijon mustard
°10 ounces (295 ml) rapini, chopped, frozen, thawed and drained
°1/4 cup (65 mL) plain dry breadcrumbs
*INSTRUCTIONS
Melt 2 tbsp. (30ml) Becel® bricks in a medium skillet over medium heat, add the flour and cook, stirring constantly, 1 minute. Gradually pour in the milk. Bring to a boil, cook until sauce thickens, whisking constantly, about 1 minute.
Add cheese and mustard, cook until melted. Add the broccoli and cook over medium-low heat, stirring frequently, until heated through. Pour into greased medium (1.5 L) baking dish.
Combine remaining Becel® Bricks with bread crumbs, sprinkle over broccoli. Broil in the oven until golden brown, about 1 minute.
Enjoy !