Monday, March 30, 2009

Scalloped Corn-Broccoli Casserole

1 16 ounce can cream-style corn
1 10 ounce pkg. frozen chopped broccoli, thawed I use 2 cups fresh broccoli, boiled for about 10 minutes
1/2 - 3/4 cup breadcrumbs, divided You can also use crushed crackers though I prefer herbed breadcrumbs
1 egg, beaten
1 tablespoon finely chopped onion You can use more or less, or even scallions if prefered
dash of Pepper I prefer freshly ground
2 tablespoons butter or margarine, melted

In a bowl, combine corn, broccoli, 1/4 cup breadcrumbs, egg, onion and pepper. Place in a greased 1-1/2 quart baking dish. Combine butter and remaining breadcrumbs, sprinkle on top. Cover and bake at 350F for 45 minutes.

No comments:

Post a Comment