Corn and Broccoli Casserole
Corn and broccoli casserole: creamed corn, cooked chopped broccoli, a beaten egg and onion in a buttered 1-quart dish under buttered Ritz cracker crumbs, baked at 350°F for 35 to 40 minutes to 165°F. Serves 8 as a side.
Want This Recipe Later?
Ingredients
- 1 can creamed corn 15 ounces
- 1 package frozen chopped broccoli 12 ounces, cooked and drained
- 1 egg beaten
- 1/4 cup onion chopped
- salt and pepper to taste
- 1/2 cup Ritz cracker crumbs
- 2 tablespoons butter margarine also works; for buttering the dish and dotting the top
Instructions
- Heat the oven to 350°F and butter a 1-quart casserole dish.
- Cook the frozen chopped broccoli and drain it.
- In a bowl, gently mix the creamed corn, broccoli, egg and onion.
- Season with salt and pepper and pour the mixture into the buttered dish.
- Sprinkle the cracker crumbs over the top and dot with the butter.
- Bake at 350°F for 35 to 40 minutes, until the casserole is hot and the center reaches 165°F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 127kcalCarbohydrates: 17.5gProtein: 3.5gFat: 5.8gSodium: 218mgFiber: 2gSugar: 3.2g
Made this recipe? Tap a star to rate it.