Irene Mcquillan's Broccoli And Corn Casserole Recipe
Servings: 8
Ingredients
- Non-stick cooking spray
- 1 bn Broccoli
- 2 can Creamed corn, 14oz each
- 1 lrg Egg
- 1 c. Fresh bread crumbs
- 1/2 tsp Salt
- 1/8 tsp Pepper
Directions
- Heat the oven to 350 . Spray a 2-quart. shallow baking dish with nonstick cooking spray.
- Cut the broccoli florets from the tops of the stems. Cut florets into bite-sized pcs; set aside. Cut the stems into 1/4-in. slices. Place the stems in a large steamer and cover tightly. Steam 4 min. Add in the florets and steam 4 min longer, tossing once, till crisp-tender but still bright green. Drain well and pat very dry with paper towels.
- Stir together creamed corn, egg, half of the bread crumbs, salt and pepper till blended. Stir in broccoli. Turn the mix into the prepared baking dish and sprinkle proportionately with remaining bread crumbs.
- Bake for 25 to 30 min, till heated through. Let stand 5 min before serving.
- Makes 8 servings.
- folic acid, 20% for vitamin A.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 17 | 10% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 612mg | 26% |
| Potassium 343mg | 10% |
| Total Carbs 34.71g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.56g | 4% |
| Protein 5.98g | 10% |
