Ingredients

2 lbs fresh broccoli 1 tbls margarine 1 cup finely chopped onion 1/4 cup water 4 tbls flour 2 cups low-sodium chicken broth 1 cup skim milk 1/2 cup grated romano cheese 1 tblsp finely chopped fresh basil 1/4 tsp salt 1 1/2 cup seasoned croutons, crushed 1/3 finely chopped unsalted dry-roasted walnuts Preheat oven to 400F. Lightly spray 9x13' baking dish with veggie oil. Rinse and trim broccoli into 4' spears and blanch or steam for 4 minutes. Arrange broccoli in two lengthwise rows in pan. Set aside. Place margarine and water in a saucepan over high heat. Add onion and saute until water evaporates and onion starts to saute in remaining oil. Stir in flour and cook 2 minutes. Whisk in broth and milk. Reduce heat to medium and cook, stirring until thickened. Add cheese, basil, and salt. Stir to mix well. Pour over broccoli, set aside. In small bowl, combine crushed croutons and walnuts. Sprinkle mixture over broccoli and sauce. Bake 20 to 25 minutes, or until sauce is bubbly

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