• 2 slices whole-wheat sandwich bread

• 2 pounds broccoli florets

• 3 tablespoons butter, divided

• 2 tablespoons extra-virgin olive oil

• 2 cups diced onion

• 4 cloves garlic, minced

• ⅓ cup all-purpose flour

• 3 ½ cups low-sodium chicken broth

• 6 ounces reduced-fat cream cheese

• 2 teaspoons Worcestershire sauce

• ¾ teaspoon ground pepper

• ½ teaspoon salt

• 2 cups shredded Colby Jack cheese, divided

Preheat oven to 300°F. Coat a 9-by-13-inch baking dish with cooking spray.

Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.

Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.

Increase oven temperature to 350°F.

Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 1/2 cups cheese. Pour the cheese sauce over the broccoli.

Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.

Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.

Kindly check the ingredients info before you start with the recipe.