panko and butter: crispy topping for your casserole du jour

The weekday casserole: tuna/mac/veggies, mac n cheese, etc. They all need a final touch to make the mundane special.  Only a few decades late to the scene, I finally realized the beauty of panko and often use that for a final topping.  But, it still needs some fat to get the top coat good and crispy, but how to get a smattering of fat uniformly distributed over the crumbs before going to the broiler?  Frozen butter on the big holes of the box grater!

 Click for a larger image.  This is frozen butter put through the big holes of a box grater uniformly spread over the panko topping for a recent mac n cheese.

Tossed in a broiler for a few before serving.  Pretty cool.