Broccoli Casserole with Crumb Topping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This comes from a Lipton Soup Cookbook. It can be made with either broccoli or cauliflower, both are very good. Ingredients:
2 slices day old white bread, coarsely crumbled (about 1 1/4 cups) |
1/2 cup shredded mozzarella cheese |
2 tablespoons chopped fresh parsley |
2 tablespoons olive oil or 2 tablespoons vegetable oil, divided |
1 clove garlic, finely chopped |
6 cups broccoli florets or 6 cups cauliflower florets |
1 envelope lipton onion soup mix |
1 cup water |
1 large tomato, diced |
Directions:
1. In small bowl, combine bread crumbs, cheese, parsley, 1 tbsp oil and garlic; set aside.
2. In 12 in skillet, heat remaining 1 tablespoon oil over med heat and cook broccoli, stirring frequently, 2 minutes.
3. Stir in onion soup mix blended with water.
4. Bring to a boil over high heat, reduce heat to low& simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender.
5. Add tomato, simmer an additional 2 minutes.
6. Spoon vegetable mixture into 2 qt broilerproof baking dish, top with bread crumb mixture and broil 1 1/2 minutes or until crumbs are golden and cheese is melted.
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