Ingredients
6 cups fresh broccoli florets1/3 cup chopped onion1 teaspoon minced garlic3 tablespoons butter, divided1 can (15-1/2 ounces) great northern beans, rinsed and drained1 jar (4 ounces) diced pimientos, drained1 teaspoon dried oregano1/2 teaspoon salt1/8 teaspoon pepper2 cups shredded cheddar cheese3 tablespoons dry bread crumbs
Preparation
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. 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 20-25 minutes or until heated through.
