2 slices (approximately 1 1/4 cups) bread, coarsely crumbled
1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley, optional
2 tbsp olive oil
1 garlic clove, finely chopped
6 cups broccoli (or broccoli & cauliflower) florets
1 envelope dry onion soup mix
1 cup water
1 large tomato, chopped
In a small bowl, combine the breadcrumbs, cheese, parsley, half the oil, and garlic; set aside.
In a large skillet heat the remaining oil over medium heat. Add broccoli and cook, stirring frequently for 2 minutes.
Blend the soup mix with the water and add to the broccoli. Bring to a boil over high heat then reduce the heat to low and simmer, uncovered, stirring occasionally, for around 8 minutes until broccoli is almost tender. Add the tomato and simmer another 2 minutes.
Spoon the mixture into a 1 1/2-quart casserole, top with the crumb mixture. Broil 1 1/2 minutes or until the crumbs are golden brown and the cheese is melted.
Yield: 6 servings
2 tbsp chopped fresh parsley, optional
2 tbsp olive oil
1 garlic clove, finely chopped
6 cups broccoli (or broccoli & cauliflower) florets
1 envelope dry onion soup mix
1 cup water
1 large tomato, chopped
In a small bowl, combine the breadcrumbs, cheese, parsley, half the oil, and garlic; set aside.
In a large skillet heat the remaining oil over medium heat. Add broccoli and cook, stirring frequently for 2 minutes.
Blend the soup mix with the water and add to the broccoli. Bring to a boil over high heat then reduce the heat to low and simmer, uncovered, stirring occasionally, for around 8 minutes until broccoli is almost tender. Add the tomato and simmer another 2 minutes.
Spoon the mixture into a 1 1/2-quart casserole, top with the crumb mixture. Broil 1 1/2 minutes or until the crumbs are golden brown and the cheese is melted.
Yield: 6 servings
Note: File Photo
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