Prep 5 mins
Cook 30 mins
Very easy to make and a great comfort food!
- 1 (16 ounce) can cream-style corn
- 1 (10 ounce) package frozen chopped broccoli (thawed and well drained)
- 2 teaspoons dehydrated onion
- 1 egg (beaten)
- 18 Ritz crackers, coarsely crumbled divided (about 3/4 cup)
- 3 tablespoons butter, melted and divided
- salt & fresh ground pepper
- Preheat oven to 350°F.
- Combine creamed corn, broccoli, egg, onion, 1/2 cup cracker crumbs and 2 tablespoons butter in a large bowl; mix thoroughly. Season with salt and pepper to taste. Spoon into 1 quart baking dish.
- Combine 1 tablespoon butter and 1/4 cup cracker crumbs; mix thoroughly. Sprinkle cracker crumb mixture over vegetable mixture.
- Bake, uncovered, until golden brown, about 30 minutes.
Very nice! I used saltine crackers because I was out of Ritz crackers, and that worked out fine.
I tried this recipe a week ago and husband and I enjoyed it so that I tripled it for Thanksgiving. Only had a bit left-over. Everyone asked for the recipe. I used frozen broccoli florets and chopped them after thawing. Less of the woody stems that way. Also used fresh onions the first time and dehy the second. . .no difference. Very good recipe. Thanks!
My grandmother has made this part of our Thanksgiving dinner since before I was born. Each of her three children were allowed to pick ONE dish that they wanted to have made for Thanksgiving. My dad always chose this one. I love the creaminess that you get from the creamed corn. Soooo delicious. We actually use saltine crackers which have a little different texture than ritz that I actually like a little better than ritz, as well. But that is, of course, personal opinion. Thank you for saving me the trouble of typing up this family favorite!