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Broccoli with Almond-Breadcrumb Topping

Cooking the broccoli first on the stove speeds up the baking time of this vegetable casserole.  We first made this dish for Thanksgiving 2010 in Arkansas with Lori's parents.

6 cups chopped broccoli
1/3 cup dry breadcrumbs
2 TBS grated Parmesan cheese
2 TBS finely chopped almonds
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 TBS melted butter

Preheat oven to 450 degrees.  Cook broccoli in boiling water for 2 minutes and then drain.  Rinse with cold water; drain well.  Place broccoli in an 11 x 7 inch baking dish.  Combine breadcrumbs and next 6 ingredients; sprinkle breadcrumb mixture over broccoli.  Pour melted butter over breadcrumb mixture.  Bake at 450 degrees for 10 to 15 minutes or until breadcrumbs are golden brown.

Serves: 8


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