Seconds on Broccoli?

It happened at my house. Really, I am a witness!
Not only seconds but "this is the best broccoli I have ever tasted" comments.
You could have knocked me over with a feather. I'm giving it the AWARD.

Zesty Broccoli Casserole



10 servings (serving size: about 3/4 cup)

Ingredients
• 3 (10-ounce) packages frozen broccoli florets, thawed or 3 cups of fresh
• Cooking spray
• 1 1/2 cups fat-free milk
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 cup fat-free mayonnaise
• 3/4 cup chopped onion (about 1/2 medium)
• 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
• 3/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons butter, melted

Preparation
Preheat oven to 375°.
Arrange bite size cut broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.


Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.



Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.


Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray.

Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.