Broccoli Casserole for 6

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Broccoli Casserole

 

1 large bunch fresh broccoli, OR

2 pkg. (10 oz. ea.) frozen broccoli, thawed

4 slices day old firm white bread, torn, OR

1 (4 " ) piece of Italian bread, cubed

1/4 cup (1/2 stick = 4 TB) butter or margarine

1 onion, finely chopped

1 garlic clove, minced

1/4 tsp. salt

 

Cut the broccoli into florets. Peel the stems using a small paring knife and

slice them

crosswise into approximately 1/4 " thick rounds.

 

Place the bread pieces in a food processor and pulse to make coarse crumbs.

Reserve.

 

Melt the butter in a skillet over medium low heat. Add the onion and garlic

and cook, stirring,

for 5 minutes or until soft. Add the crumbs and salt. Stir over medium heat

until crisp.

 

In a large saucepan of boiling water, cook the broccoli for 5 minutes or

until tender. Drain.

 

Place the broccoli in a serving dish. Sprinkle with the crumbs and serve.

 

Serves: 6.