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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 lbs fresh broccoli |
1 cup italian breadcrumbs |
1 cup parmesan cheese |
1/2 cup olive oil |
3 garlic cloves, minced |
1 tablespoon butter |
Directions:
1. Clean and break broccoli into flowerets.
2. Boil in lightly salted water until tender-crisp; drain.
3. Cut flowerets, using some of the tender stalks.
4. In a large skillet, heat olive oil.
5. Add garlic and breadcrumbs; cook 3 minutes.
6. Add Parmesan cheese and broccoli, tossing and cooking 2 minutes longer.
7. Butter 2 quart casserole dish.
8. Add broccoli mixture then top with additional crumbs and cheese.
9. Bake 350 degrees until golden, about 20-30 minutes.
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