Prep 15 mins
Cook 40 mins
I really love this veggie casserole, I hope you do too!
Make and share this Corn & Broccoli Casserole recipe from Food.com.
- 1 (15 ounce) can creamed corn
- 1 (12 ounce) package frozen chopped broccoli, cooked and drained
- 1⁄2 cup Ritz cracker crumbs
- salt & pepper
- 1 egg, beaten
- 1⁄4 cup chopped onion
- 2 tablespoons margarine or 2 tablespoons butter
- Mix corn, broccoli, egg and onion gently.
- Season with salt and pepper and pour into a buttered 1 quart casserole.
- Sprinkle with cracker crumbs and dot with margarine.
- Bake at 350* for 35-40 minutes.
I was looking for a recipe that used creamed corn because I had a couple of cans that were soon to expire (I've never actually made creamed corn but my husband LOVES corn, so he had purchased some a while ago and of course HE didn't cook it! lol) I doubled this recipe and steamed a couple backs of veggies (one pack of broccoli and one pack of broccoli, carrots, and cauliflower). I followed the rest of the recipe pretty much spot on accept I only had about 8 Ritz crackers left so I crushed and sprinkled those around then I substituted the rest with Italian bread crumbs and I added garlic and onion powder to the vegetable mixture. Atop the bread crumbs I sliced thin slices of margarine every inch or so, then I sprinkled with shredded cheese and crumbled bacon. It was DELICIOUS! The only reason I give this recipe a 4/5 instead of a 5/5 is that it was a little looser than I would have liked it to be, so next time I will play around with the recipe a little. Maybe next time just ONE can of creamed corn and another can of plain, drained corn kernels. GREAT recipe though, I would definitely recommend it. Quick, easy, and CAN be filled with vegetables! (I accidentally deleted the picture that I took of it, it looked SCRUMPTIOUS!)
Thanks for an easy and delicious recipe. I needed another side for Thanksgiving and this was a good combination of 2 favorite veggies--broccoli and corn. The sweetness and creaminess of the corn went well with the broccoli and the buttered crumbs browned to a nice topping.
This was a nice new way to combine corn and broccoli. I didn't have creamed corn, so I made a white sauce (1 tbs. butter and flour, 1 cup milk) and used regular canned corn and freshly steamed broccoli. I was trying to save some calories and omitted the butter topping, but the crackers still turned out crusty and good. Thanks for posting BlueHyacinth. Roxygirl