slices day-old white bread, coarsely crumbled (about 1-1/4 cups)
1/2
cup shredded mozzarella cheese (about 2 ounces)
2
tablespoons chopped fresh parsley (optional)
2
tablespoons BERTOLLI® Olive Oil, divided
1
clove garlic, finely chopped
6
cups broccoli florets and/or cauliflowerets
1
envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
1
cup water
1
large tomato, chopped
1. In small bowl, combine bread crumbs, cheese, parsley, 1 tablespoon oil and garlic; set aside.
2. In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat and cook broccoli, stirring frequently, 2 minutes.
3. Stir in soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender. Add tomato and simmer 2 minutes.
4. Spoon vegetable mixture into 1-1/2-quart casserole; top with bread crumb mixture. Broil 1-1/2 minutes or until crumbs are golden and cheese is melted.
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