Savory Crunch

This simple breadcrumb topping is the finishing touch that turns any casserole from soft and one-note into something with a satisfying golden crunch on top.

Toss soft breadcrumbs with butter in a skillet over medium heat, stirring often until they turn an even golden brown. Pull the pan off the heat and toss in minced parsley so it stays fresh and green rather than wilting into the hot crumbs.

Scatter the toasted crumbs over your assembled casserole right before it goes in the oven. The butter keeps them crisp during baking while the parsley adds color and a clean herbal note.

The key is getting the breadcrumbs evenly browned in the pan. Keep them moving so they don’t scorch in spots. They’ll continue darkening slightly in the oven, so pull them when they’re golden, not dark brown.

Chef Tips

• Use day-old bread pulsed in a food processor for the best texture
• Stir constantly during toasting since breadcrumbs go from golden to burnt fast
• Add the parsley off heat so it keeps its bright green color

Variations

• Mix in grated Parmesan for a cheesy crust
• Add minced garlic to the pan with the butter for garlic breadcrumb topping
• Use panko instead of soft breadcrumbs for extra-crunchy results