3 cups DOLE® Broccoli cut into florets (570 g)
1 can (12 oz.) fat-free evaporated milk (360 mL)
1 cup shredded Parmesan cheese (90 g)
2 eggs
¼ teaspoon salt (1 mL)
¼ teaspoon ground black pepper (1 mL)
1 cup panko Japanese-style bread crumbs (150 g)
1 tablespoon olive oil 15 (mL)
¼ teaspoon paprika (1 mL)

Preheat oven to 350° F (175° C).

Place broccoli florets and water in microwave-safe dish. Cover with plastic wrap, venting one corner for steam to escape. Cook on HIGH for 4 minutes. Drain broccoli well; place in 2-quart (2L) baking dish, sprayed with nonstick cooking spray.

Whisk together evaporated milk, Parmesan cheese, eggs, salt and pepper in medium bowl; pour over broccoli.

Mix bread crumbs, oil and paprika in small bowl; sprinkle over broccoli mixture.

Bake 25 to 30 minutes or until egg mixture is set and bread crumbs are golden brown. Let stand 5 minutes before serving.