Fresh Broccoli Casserole
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| |
| nick sundberg |
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| this vegetable side dish goes well with most entrees. |
| |
| serves 4 |
| |
| 3/4 cup | breadcrumbs, fresh |
| 2 Tbsp | butter |
| 1 lb. | of broccoli florets |
| 4 Tbsp | butter |
| 1/4 cup | cream |
| | salt and pepper to taste |
| |
| melt the 2 tablespoons of butter in a skillet. add the |
| breadcrumbs and stir until lightly browned. set aside. |
| pre-heat the oven to 375. bring 2 quarts of water to a |
| boil. add the broccoli and cook until just soft (about |
| three to four minutes). allow to cool. chop the broccoli |
| and drain it in a colander. add the broccoli, butter and |
| cream to a medium casserole dish. top with the crumbs. bake |
| until golden brown (10-15 minutes). serve warm. |
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| (ID: 6320) Mirror: rec.food.recipes: Mon, Sep 6, 2004 |