Serves 6
221 cal · 55 min
Broccoli and Corn Bake
Recipe GLPRd05ba7fc79203d
A comforting baked side dish combining tender broccoli and creamy corn, bound together with egg and oil, then topped with a buttery cracker crust. Baked until golden and set, this casserole offers a satisfying texture with a crispy topping.
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Ingredients
1 can (15 ounce) low-sodium cream-style corn
3 3/4 cups cooked broccoli florets
1 large egg, beaten
1/2 cup crushed cracker crumbs
1/4 cup vegetable oil
6 saltine crackers, crushed
1 tablespoon butter or margarine, melted
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 1 1/2 quart casserole dish with oil or cooking spray.
In a large mixing bowl, combine the drained cream-style corn, cooked broccoli florets, beaten egg, crushed cracker crumbs, and vegetable oil. Stir until all ingredients are evenly distributed throughout the mixture.
Transfer the corn and broccoli mixture into the prepared casserole dish, spreading it out in an even layer.
In a small bowl, combine the crushed saltine crackers with the melted butter, mixing until the crumbs are well coated.
Sprinkle the buttered cracker topping evenly over the corn mixture.
Bake in the preheated oven for 40 minutes, until the casserole is heated through and the topping is golden brown.
Remove from the oven and allow to cool for 5 minutes before serving.
