Broccoli Bean Casserole Recipe
You hardly get to see a good Broccoli Bean Casserole recipe, thank your stars for landing on this page. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. In my view, if one calls oneself a good cook, one must have a personal recipe of Broccoli Bean Casserole, just like I do.
Ingredients
1 tablespoon plus
1 teaspoon margarine, divided
1/4 cup diced onion
1 medium garlic clove, minced
4 cups broccoli florets, blanched
4 ounces drained canned small white beans
1/2 cup diced drained canned pimientos
1/4 teaspoon salt
1/8 teaspoon each oregano leaves and pepper
4 ounces sharp Cheddar cheese, coarsely shredded
3 tablespoons plain dried bread crumbs
Directions
Preheat oven to 375°F.
In small skillet heat 1 teaspoon margarine until bubbly; add onion and garlic and saute until onion is softened.
In 10 x 6 x 2-inch baking dish spread onion mixture; arrange broccoli florets over onions and top with beans, then pimientos.
Sprinkle with salt, oregano, and pepper and top with cheese, then bread crumbs; dot with remaining tablespoon margarine and bake until cheese is melted and crumbs are browned, about 30 minutes.
In small skillet heat 1 teaspoon margarine until bubbly; add onion and garlic and saute until onion is softened.
In 10 x 6 x 2-inch baking dish spread onion mixture; arrange broccoli florets over onions and top with beans, then pimientos.
Sprinkle with salt, oregano, and pepper and top with cheese, then bread crumbs; dot with remaining tablespoon margarine and bake until cheese is melted and crumbs are browned, about 30 minutes.
