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Broccoli Corn Casserole

Our winner this month is Cyndee from Cary, NC, with her recipe for Broccoli and Corn Casserole. This recipe was an instant hit with my family. It is a different take on your regular vegetable casserole. It has a great flavor and you will be pleasantly surprised with the broccoli and corn combination.

broccolicorncasserole

Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Butter or margarine

6 T.

3/4 C.

1 C. + 2 T.

1-1/2 C.

1-3/4 C. + 2 T.

2-1/4 C.

Stuffing mix (crumbs not cubes)

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Eggs

2

4

6

8

10

12

Frozen chopped broccoli

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Canned cream corn

32 oz.

64 oz.

96 oz.

128 oz.

160 oz.

192 oz.

Finely chopped onion

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Pepper

Dash

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

 

Assembly Directions:
Melt the butter. Add stuffing mix to butter and toss to coat. Combine eggs, broccoli, corn, onion, salt, and pepper. Stir 3/4 of stuffing mixture into the vegetables. Turn into an ungreased 9×13, two 1-1/2 qt. casseroles OR two aluminum pie pans. Sprinkle remaining crumbs on top of casserole.

Freezing Directions:
Cover dish with foil or place in a one or two gallon freeze bag. Seal, label, and freeze.

Serving Directions:
Thaw and bake at 350 degrees for 45 minutes.

Nutritional Info:
Per Serving: 304 Calories; 11g Fat (31.3% calories from fat); 10g Protein; 45g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 1370mg Sodium.
Exchanges: 3 Grain (Starch); 1/2 Vegetable; 2 Fat.