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Broccoli with Almond-Breadcrumb Topping

Yield 8 servings (serving size: 3/4 cup)
Cooking the broccoli first on top of the stove speeds up the preparation time on this baked vegetable casserole.

Ingredients

  • 6 cups chopped broccoli
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped almonds
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 52
  • caloriesfromfat 29 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 3.4 g
  • carbohydrate 7.3 g
  • fiber 2.5 g
  • cholesterol 1 mg
  • iron 1.1 mg
  • sodium 153 mg
  • calcium 69 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cook the broccoli in boiling water for 2 minutes, and drain. Rinse with cold water; drain well. Place broccoli in an 11 x 7-inch baking dish.

  3. Combine breadcrumbs and remaining ingredients, and sprinkle breadcrumb mixture evenly over broccoli. Bake at 450° for 15 minutes or until breadcrumb mixture is golden brown.