Broccoli Casserole With Crumb Topping
|White bread slice||2 , coarsely crumbled (Day Old)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon, divided|
|Garlic clove||1 Small, finely chopped|
|Broccoli flowerets/Cauliflowerets||6 Cup (96 tbs)|
|Onion soup mix||1 Tablespoon (1 Envelope Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
|Tomato||1 Large, diced|
In small bowl, combine bread crumbs, cheese, parsley, 1 tablespoon oil and garlic; set aside.
In 12-inch skillet, heat remaining 1 tablespoon oil over medium 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 and simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender.
Add tomato; simmer an additional 2 minutes.
Spoon vegetable mixture into 2-quart broilerproof baking dish; top with bread crumb mixture.
Broil 1 1/2 minutes or until crumbs are golden and cheese is melted.