I have a broccoli casserole recipe that calls for crushed seasoned
croutons. I'd rather use WW bread crumbs, which I have on hand.

What seasoning should I use?

Mitch wrote:
> I have a broccoli casserole recipe that calls for crushed seasoned
> croutons. I'd rather use WW bread crumbs, which I have on hand.
>
> What seasoning should I use?


Maybe butter and Lawrey's Seasoned Salt?

Or how about onion juice and/or powder, Parmesan cheese, and parsley flakes.

Bob

On May 16, 11:19 am, Mitch <Mitch@...> wrote:
> I have a broccoli casserole recipe that calls for crushed seasoned
> croutons. I'd rather use WW bread crumbs, which I have on hand.
>
> What seasoning should I use?

garlic butter and a few herbs; lemon juice or white wine in there...

Mitch wrote on 16 May 2007 in rec.food.cooking

> I have a broccoli casserole recipe that calls for crushed seasoned
> croutons. I'd rather use WW bread crumbs, which I have on hand.
>
> What seasoning should I use?
>

I'd add some italian seasoning or maybe just salt, black pepper, granulated
garlic and onion powder. Depends on how do you like your crutons seasoned.

Go with the flavours you like on crutons.

"Mitch" <Mitch@...> wrote in message
...
>I have a broccoli casserole recipe that calls for crushed seasoned
> croutons. I'd rather use WW bread crumbs, which I have on hand.
>
> What seasoning should I use?
>
>
If you have the whole wheat bread, cut it into croutons, spray on a bit of
PAM,
toss with prov. herbs, bake at about 300 for 30min. or until crouton like
and
proceed.
Obviously, you could do the above with soft bread crumbs, toss and toast in
the oven.

Kent

On Wed, 16 May 2007 15:19:40 GMT, Mitch <Mitch@...> wrote:

>I have a broccoli casserole recipe that calls for crushed seasoned
>croutons. I'd rather use WW bread crumbs, which I have on hand.
>
>What seasoning should I use?

If you've looked lately, there are lots of flavors. Garlic comes to
mind first, so you could add a sprinkle of garlic granules.... plain
sounds fine to me though.


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