Broccoli Oreganata

By commercecook

This recipe can be prepared ahead of time. When ready to use, place in the oven until heated through and browned.

Ingredients

• 10 cups broccoli florets (about 2 heads)
• 1/2 cup finely chopped onions
• 6 tablespoons butter, divided
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely chopped
• 1 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1 cup dried bread crumbs
• 1 cup heavy cream

Details

Servings 6
Adapted from italianfoodforever.com

Preparation

Step 1

Cook broccoli in boiling salted water until tender crisp, about 3 to 4 minutes. Plunge into ice water and drain.

Heat 4 tablespoons of butter in a frying pan, and once bubbling add the onion and garlic. Cook until tender. Add mustard and mix well. Add bread crumbs, and stir well to combine. Season with oregano. Cook just until crumbs begin to brown. Remove and allow to cool to room temperature. Once cool, stir in 3/4 cup parmesan cheese and the last 2 tablespoons butter, melted.

To assemble: place the broccoli in an ovemproof casserole dish. Add cream and remaining cheese, and mix well. Sprinkle the crumbs evenly over the broccoli. Cover with foil and store in the refrigerator until ready to bake.
Preheat oven to 350 degrees and bake, uncovered for 30 minutes, or until heated through and lightly browned.