Seasoned croutons

Mitch said:

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

Mitch said:

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?

Poultry spice/rub (mostly sage), Fines herbs, or Herbs de
province. Any combo would work, really. I make croutons all the
time.

You may want to sauté the bread crumbs in a little bit of butter
or olive oil, so that they crisp up (rather than just get dry and
hard) on top of the casserole.

-sw

Mitch Mitch@... said:

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

Quoted message said:

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
news:[email hidden]...

Quoted message said:

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

Mitch Mitch@... said:

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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Mitch said:

What seasoning should I use?

Any that you like. My favorite croutons are done in an iron skillet not
the oven. I cut a rustic loaf in large chunks and season them with garlic
powder, salt, black pepper, red pepper, paprika and drizzle olive oil on
them and continue to toss around in the skillet on medium heat until they
are nice and crisp. They take a while but these are the best croutons
ever!

jay