From the Pantry Butler kitchen
Broccoli and Corn Bake
This recipe will help you make half your plate fruits and vegetables. Serve this broccoli and corn dish warm at any meal. USDA MyPlate Kitchen — Kentucky Families on the Move — University of Kentucky Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 1 can (15 ounce) cream-style corn, low-sodium
- 3 3/4 cups broccoli, cooked
- 1 egg, beaten
- 1/2 cup cracker crumbs, crushed
- 1/4 cup vegetable oil — or cooking oil of choice
- Topping
- 6 saltine crackers, crushed
- 1 tablespoon tub margarine (or butter), melted
Method
- Wash hands with soap and water.
- Mix corn, broccoli, egg, cracker crumbs, and oil together in greased 1 1/2 quart casserole.
- Mix topping ingredients together in small bowl.
- Sprinkle over corn mixture.
- Bake at 350 °F for 40 minutes.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →