Broccoli Casserole with Crumb Topping

This comes from a Lipton Soup Cookbook. It can be made with either broccoli or cauliflower, both are very good.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  slices  day old  white bread, coarsely crumbled (about 1 1/4 cups)
• 1⁄2 cup  shredded mozzarella cheese
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil, divided
• 1  clove garlic, finely chopped
• 6  cups broccoli florets or 6  cups cauliflower florets
• 1  envelope  Lipton Onion Soup Mix
• 1  cup water
• 1  large tomatoes, diced

Directions

1. In small bowl, combine bread crumbs, cheese, parsley, 1 tbsp oil and garlic; set aside.
2. In 12 in skillet, heat remaining 1 tablespoon oil over med heat and cook broccoli, stirring frequently, 2 minutes.
3. Stir in onion soup mix blended with water.
4. Bring to a boil over high heat, reduce heat to low& simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender.
5. Add tomato, simmer an additional 2 minutes.
6. Spoon vegetable mixture into 2 qt broilerproof baking dish, top with bread crumb mixture and broil 1 1/2 minutes or until crumbs are golden and cheese is melted.