Ingredients:
6 cups broccoli florets ( about 1 large bunch)
1 small onions, chopped
2 garlic cloves, minced
3 tablespoons butter or 3 tablespoons margarine, divided
1 (15 1/2 ounce) cans great northern beans, rinsed and drained
1 (4 ounce) jars diced pimentos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
3 tablespoons dry breadcrumbs
Directions:
Place broccoli in a saucepan; add 1 inches of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoons butter. Spread in a greased 11x7x2 inch baking dish.
Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs.
Melt remaining butter; pour over the top.
Bake, uncovered at 375 for 20 minutes or until heated through.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.