Ingredients
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1
-
1
-
1/2
-
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Corn & Broccoli Casserole, I really love this veggie casserole, I hope you do too!, This recipe is exactly the same as my Mom used for years and years, and I have now, too Could I make this 1 day ahead and simply reheat slowly on Thanksgiving day? A great recipe and a family favorite Thanks! ~~Debbie, 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!)
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Steps
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1
Done
|
Mix Corn, Broccoli, Egg and Onion Gently. |
|
2
Done
|
Season With Salt and Pepper and Pour Into a Buttered 1 Quart Casserole. |
|
3
Done
|
Sprinkle With Cracker Crumbs and Dot With Margarine. |
|
4
Done
|
Bake at 350* For 35-40 Minutes. |
