Monday, April 12, 2010

Broccoli florets/caulifloweret Casserole

This might just be my favorite vegetable dish.
3 slices day old bread crumbled about 2 cups
3/4 cups mozzarella cheese shredded
3 T parsley
3 T olive oil
1/2 t garlic powder or 2 chopped fresh garlic, I had none so I used powder.
3 cups broccoli florets
3 cups cauliflower (just the flower part)
1 envelope onion soup mix (I use Lipton)
1 c water
1 large tomato, chopped
In a small bowl, combine bread crumbs, cheese, parsley, 2 tablespoon olive oil and garlic; set aside.
In a skillet, heat remaining oil over medium heat and cook broccoli and cauliflower, stirring frequently, 2 minutes.
Stir in soup mic blend 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 tomatoes and simmer 2 minutes.
Spoon vegetable mixture into 1 1/2-quart casserole; top with bread crumbs mixture. Broil about 2 minutes or until crumble mixture is golden and cheese is melted.

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