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.
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| 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.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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