BROCCOLI OREGANATA

Serves 6-8

This is a great dish to make for the holidays or when entertaining, as you can prepare it ahead of time and simply bake it before serving. The breadcrumb and cheese crust add a delicious extra to the broccoli casserole.

10 Cups of Broccoli Florets (about 2 heads)
1/2 Cup finely chopped Onions
6 Tablespoons butter
3 Tablespoons Dijon Mustard
3 Cloves of garlic, finely chopped
1 Cup grated Parmesan Cheese (1 used almost 2 cups)
Salt and Pepper
l Teaspoon Dried Oregano
1 Cup Breadcrumbs (I used seasoned)
1 Cup heavy cream (I used Fat-free half+half 1/2c)

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. Add the mustard, and mix well. Add the breadcrumbs, 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. (9x13). Add the cream, and remaining cheese, and mix well. Sprinkle the crumbs over the broccoli evenly. Cover with foil, and store in the refrigerator until ready to bake. Preheat the oven to 350 degrees and bake UNCOVERED for 30 minutes, or until heated through and lightly browned. Serve.