2 slices day-old white bread, coarsely crumbled
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
6 cups broccoli florets or cauliflowerets
1 envelope Onion soup mix
1 cup water
1 large tomato, chopped

In a 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 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 and simmer 2 minutes.

Spoon vegetable mixture into 1 1/2-quart casserole; top with bread crumb mixture. Broil 1 1/2 minutes or until crumbs are golden and cheese is melted.

Casseroles Table of Contents