A classic and comforting side dish from Susan Shadoff, this casserole features cream-style corn and chopped broccoli baked in a savory custard with a buttery cracker crumb topping.
Author
Susan Shadoff
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (16-ounce) can | Cream-Style Corn |
| 1 (10-ounce) pkg | Frozen Chopped Broccoli, thawed & drained |
| 1 large | Egg, beaten |
| 1/2 cup | Crushed Ritz Crackers or Plain Bread Crumbs |
| 1 tablespoon | Onion, chopped |
| 2 tablespoons | Butter, melted |
| 1/2 teaspoon | Salt |
| To Taste | Black Pepper |
| For Topping | |
| 1/2 cup | Additional Ritz Crackers or Bread Crumbs |
| 1-2 tablespoons | Butter, melted |
Instructions
- Preheat oven to 350°F. Grease a casserole dish.
- In a bowl, combine the cream-style corn, thawed and drained broccoli, beaten egg, 1/2 cup of cracker crumbs, chopped onion, 2 tablespoons of melted butter, salt, and pepper.
- Pour the mixture into the prepared casserole dish.
- In a small bowl, combine the additional 1/2 cup of cracker crumbs with enough melted butter to moisten them.
- Sprinkle the buttered crumbs evenly over the top of the casserole.
- Bake for 35 to 40 minutes.
Note
The recipe author notes that this “serves lots.” You can use an equivalent amount of egg beaters instead of a fresh egg.
