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!
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