 Broccoli Casserole with Crumb Topping
Makes 6 servings
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Image © Publications International, Ltd.
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Broccoli Casserole with Crumb Topping
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Ingredients
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2
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slices day-old white bread, coarsely crumbled (about 1-1/4 cups)
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1/2
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cup shredded mozzarella cheese (about 2 ounces)
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2
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tablespoons chopped fresh parsley (optional)
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2
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tablespoons BERTOLLI® Olive Oil, divided
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1
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clove garlic, finely chopped
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6
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cups broccoli florets and/or cauliflowerets
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1
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envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
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1
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cup water
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1
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large tomato, chopped
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1. In small bowl, combine bread crumbs, cheese, parsley, 1 tablespoon oil and garlic; set aside.
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2. In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat and cook broccoli, stirring frequently, 2 minutes.
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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.
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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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© Unilever
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Printed
from fbnr.com
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