Broccoli Oreganato Side Dishes Recipes

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Broccoli Oreganato


  • 10 Cups Of Broccoli Florets (About 2 Heads)
  • 1/2 Cup Finely Chopped Onions
  • 6 Tablespoons Butter
  • 3 Tablespoons Dijon Mustard
  • 2 Cloves Garlic, Finely Chopped
  • 1 Cup Grated Parmesan Cheese
  • Salt And Pepper
  • 1 Teaspoon Dried Oregano
  • 1 Cup Bread Crumbs
  • 1 Cup Heavy Cream

  • Method:

  • Cook the broccoli in boiling salted water until tender crisp, about 3 to 4 minutes.
  • Drain, and set aside.
  • Heat 4 tablespoons of butter in a frying pan, and once bubbling add the onion and garlic.
  • Cook until tender.
  • Add the mustard, and mix well.
  • Add the bread crumbs, and stir well to combine. Season with salt, pepper, and oregano. Cook just until the crumbs begin to brown. Remove and allow to cool to room temperature. Once cool, stir in 3/4 cup of the grated parmesan cheese and the last 2 tablespoons of the butter.
  • To assemble, place the broccoli in an ovenproof casserole dish. Add the 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 the oven to 350 degrees F., and bake uncovered for 30 minutes, or until heated through and lightly browned. Serve.

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