Broccoli Bean Casserole
|Garlic||1 Clove (5 gm), minced (Medium Clove)|
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon, Divided)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Broccoli florets||4 Cup (64 tbs), blanched|
|Canned white beans||4 Ounce, drained|
|Canned chopped pimientos||1⁄2 Cup (8 tbs), drained|
|Oregano leaves||1⁄8 Teaspoon|
|Sharp cheddar cheese||4 Ounce, coarsely shredded|
|Plain dried bread crumbs||3 Tablespoon|
Preheat oven to 375°F.
In small skillet heat 1 teaspoon margarine until bubbly; add onion and garlic and saute until onion is softened.
In 10 x 6 x 2-inch baking dish spread onion mixture; arrange broccoli florets over onions and top with beans, then pimientos.
Sprinkle with salt, oregano, and pepper and top with cheese, then bread crumbs; dot with remaining tablespoon margarine and bake until cheese is melted and crumbs are browned, about 30 minutes.