BROCCOLI CASSEROLE WITH CRUMB TOPPING

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Broccoli Casserole with Crumb Topping image

This comes from a Lipton Soup Cookbook. It can be made with either broccoli or cauliflower, both are very good.

Provided by Boca Pat

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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 tomatoes, diced

Steps:

  • In small bowl, combine bread crumbs, cheese, parsley, 1 tbsp oil and garlic; set aside.
  • In 12 in skillet, heat remaining 1 tablespoon oil over med heat and cook broccoli, stirring frequently, 2 minutes.
  • Stir in onion soup mix blended with water.
  • Bring to a boil over high heat, reduce heat to low& simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender.
  • Add tomato, simmer an additional 2 minutes.
  • 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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