Broccoli-Corn Casserole
Broccoli-Corn Casserole
Broccoli-Corn Casserole
Broccoli-Corn Casserole

Broccoli-Corn Casserole

David Venable

It can be hard to get the kids to eat their veggies—but this Broccoli-Corn Casserole from ITKWD Senior Editor, Heather, provides a creamy alternative to the boring steamed variety.

Ingredients

  • 6 Tbsp butter
  • 1-1/4 cup corn bread stuffing crumbs
  • 1 egg, slightly beaten
  • 2 (14.75-oz) cans creamed corn
  • 3 Tbsp onion, finely grated
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 (10-oz) bags frozen chopped broccoli, thawed and drained well

Directions

Preheat the oven to 350°F and spray a 3-quart casserole with cooking spray.
Melt the butter in a medium-size saucepan. Add 1 cup of the breadcrumbs to the saucepan and mix well.
Mix the egg, corn, salt, pepper, and onion in a bowl. Fold in the broccoli and the breadcrumb mixture. Pour the entire mixture into the prepared casserole, and top with the remaining breadcrumbs.
Bake for about 1 hour, or until a toothpick inserted near the center comes out clean.

Cook's Notes

You can customize this casserole based on whatever your family likes. Have a spinach-lover or cauliflower-craver? Toss those veggies in!

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