1tspDried Oregano- any dried leafy herb will work here
Panko Crust Ingredients
1/4cupPanko Breadcrumbslook for it where other Japanese products are at your grocery store
1tbspParmesan Cheese finely grated- get the good stuff that you have to grate yourself
1tbspRomano Cheese finely grated- you can also just add another tbsp Parmesan
1tspDried Oregano- or whatever you used above
2Scallions finely sliced
Salt and Pepper to taste
Pre heat oven to 350 and lightly spray a cookie sheet with cooking spray or your Misto Can w/ olive oil, set aside.
Cut the potatoes into small bite sized chunks, toss onto the baking sheet drizzle 1 tsp of the oil over the potato chunks, then the garlic powder, oregano, salt and pepper and using your hands mix all together so every bite has spices on it, put in the oven for 30 minutes.
Every 10 minutes shake the cookie sheet a little to make sure they are not sticking. You will know they are done when they are about 1/2 way browned. Remove from oven.
While the potatoes are cooking chop your broccoli into equal bite sided chunks to the potatoes, set aside. Combine all the crust ingredients together in a bowl and set aside.
Lightly coat your casserole dish with cooking spray or olive oil from your Misto Can and set aside.
Once the potatoes are lightly browned remove from oven and toss the potatoes into the casserole dish making sure they are spread out evenly (caution, they will be HOT) then take the left over 1 tsp of olive oil and drizzle it over the cookie sheet.
Dump your chopped broccoli onto the cookie sheet and mix around picking up the left over spices and oil then move to casserole dish covering the potatoes with the broccoli and evenly spread out.
Sprinkle over the crust (let your kids help w/ this part) making sure everything is covered and place back into the oven for about 20 minutes, once the topping is browned and the broccoli are soft. Remove from oven and serve.
Each Serving about 3/4 cup has:Calories: 137