| Broccoli Bean Casserole
1 tablespoon plus 1 teaspoon margarine, divided
1/4 cup diced onion
1 medium garlic cloves, minced
4 cups broccoli florets, blanched
4 ounces drained canned small white beans
1/2 cup diced drained canned pimientos
1/4 teaspoon salt
1/8 teaspoon each oregano leaves, and pepper
4 ounces sharp cheddar cheese, coarsely shredded
3 tablespoons plain dried bead crumbs |
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Preheat the oven to 375ºF. In a small skillet heat 1 teaspoon margarine until bubbly; add onion and garlic and sauté until onion is softened.
In a 10 x 16 x 2 inch baking dish spread onion mixture; arrange broccoli florets over onion and to with beans, them pimientos. Sprinkle with salt, oregano, and pepper and top with cheese, then bread crumbs; dot with remaining tablespoon margarine and bake until cheese is melted and crumbs are browned, about 30 minutes.
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