Corn and Broccoli Casserole
1 bunch broccoli (1-1 1/2 lb.) with bottoms of stems trimmed off.
2 cans (15 oz.ea.) LODI'S IDOL Cream Style Corn
1 large egg
1 cup fresh bread crumbs
1/2 tsp. Salt
1/8 tsp. Pepper
Heat oven to 350°
Cut the broccoli florets from the tops of the stems.
Cut florets into bite-sized pieces: set aside.
Cut the stems into 1/4 inch slices. Place the stems in a large steamer and cover tightly. Steam 4 minutes.
Add the florets and steam 4 minutes longer, tossing once, until crisp-tender but stil bright green.
Drain well and pat very dry with paper towels. Stir together creamed corn, egg, half of the bread crumbs, salt and papper until blended.
Stir in broccoli.
Turn the mixture into a greased baking dish and sprinkle evenly with remaining bread crumbs.
Bake 45 to 60 minutes (until done).
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