Anyhow, I get a cooking club magazine (which I love!) and this was one of the recipes from it. My girls (especially Chloe!) and I loved this one. Chloe even finished the pan! I forgot about this in the oven, and it got a little over done. Doesn't matter, it still tasted good!! The picture above is the recipe halved.
2 lb. broccoli florets (about 10 cups)
1/4 cup butter
1/2 cup unseasoned dry bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped oil-packed sun-dried tomatoes, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook broccoli in large pot of boiling salted water 3 minutes. Drain; cool under cold running water. Drain well.
2. Melt butter in medium skillet over medium heat; cook until deep brown but not burnt, stirring occasionally and watching carefully. Remove from heat; immediately stir in bread crumbs. Cool briefly. Stir in all remaining ingredients.
3. Arrange oven rack in upper third of oven. Heat oven to 425°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Place broccoli in dish; sprinkle with bread crumb mixture.
4. Bake in upper third of oven 15 minutes or until topping is browned and crisp and broccoli is crisp-tender. 10 (about 3/4-cup) servings
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