BROCCOLI ITALIAN
A coveted recipe found years ago in the New Orleans Times Picayune Cook-off section sponsered yearly. This can be made in advance and frozen in its uncooked state. Defrost before baking. Don't forget to use fresh broccoli.
Provided by gailanng
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Clean and break broccoli into flowerets.
- Boil in lightly salted water until tender-crisp; drain.
- Cut flowerets, using some of the tender stalks.
- In a large skillet, heat olive oil.
- Add garlic and breadcrumbs; cook 3 minutes.
- Add Parmesan cheese and broccoli, tossing and cooking 2 minutes longer.
- Butter 2 quart casserole dish.
- Add broccoli mixture then top with additional crumbs and cheese.
- Bake 350 degrees until golden, about 20-30 minutes.
Nutrition Facts : Calories 280.7, Fat 19.8, SaturatedFat 5.2, Cholesterol 15, Sodium 509.9, Carbohydrate 18.5, Fiber 4.1, Sugar 2.4, Protein 9.4
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