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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This may sound like an unusual combination, but it's really delicious, promises Valerie McInroy of Waterloo, Iowa. It's a tasty way to get my husband and son to eat broccoli. Ingredients:
6 cups fresh broccoli florets |
1/3 cup chopped onion |
1 teaspoon minced garlic |
3 tablespoons butter, divided |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 jar (4 ounces) diced pimientos, drained |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
3 tablespoons dry bread crumbs |
Directions:
1. Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11-in. x 7-in. baking dish.
2. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
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