Cream of Corn and Broccoli Casserole
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cups broccoli florets or (10 ounce) package frozen broccoli florets
- 15 ounces cream-stlye corn (1 can)
- 2 egg whites, slightly beaten or 1/4 cup fat-free fat-free liquid egg product
- 1⁄3 cup chopped onion
- 1 -2 tablespoon bacon bits (I use Hormel)
- pepper
- 2 slices whole wheat bread
- 1 teaspoon margarine
directions
- Heat oven to 350 degrees.
- heat 1 inch water(salt if desired) to boiling in 2-quart saucepan.
- Add broccoli.
- Cover and heat to boiling; reduce heat.
- Simmer 12 to 15 minutes or until broccoli is crisp-tender; drain. If using frozen broccoli cook according to directions.
- Spray 2-quart casserole with nonstick cooking spray.
- Mix broccoli, corn, egg whites, onion, bacon bits and pepper; spoon into casserole.
- Cut desired shapes from bread with small cookie cutters.
- Spread margarine side up on broccoli minture.
- Cover and bake about 45 minutes or until mixture is hot and bread coutouts are toasted.
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RECIPE SUBMITTED BY
I love to cook. Since I quit smoking I have gained weight thus I am into low-fat recipes. The most important thing that I have learned is that if it is low-fat and has no taste why would you eat it. My goal is to have a cookbook filled with wonderful tasting recipes which are low-fat.