Broccoli Corn Bake Recipe

Summary

Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Butter/Margarine2 Teaspoon
 Whole wheat crackers1⁄4 Cup (4 tbs), crushed (Use 6 Pieces)
 Frozen broccoli packets1 Cup (16 tbs), cut (Loose Pack)
 Onion1⁄4 Cup (4 tbs), chopped
 Water1 Tablespoon
 Egg1 , beaten
 Whole wheat crackers1⁄8 Cup (2 tbs), crushed (Use 8 Pieces)
 Milk1⁄4 Cup (4 tbs)
 Dried thyme1⁄4 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Canned cream-style corn17 Ounce (1 Can)

Nutrition Facts

Serving size

Calories 224 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 59.7 mg

Sodium 524.6 mg21.9%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3.9 g15.7%

Sugars 6.5 g

Protein 6 g11.3%

Vitamin A 13.4% Vitamin C 30.1%

Calcium 5.1% Iron 7.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a 6-ounce custard cup add butter or margarine. Cook on 100% power (high) for 30 to 40 seconds until melted.
2) Add to the 1/4 cup crushed whole wheat crackers and toss to coat. Keep aside.
3) In a 1-quart casserole or a medium bowl add broccoli, onion and cover with water.
4) Cook covered on high for 3 to 4 minutes.
5) Drain and keep aside.
6) Arrange broccoli and onion at the base of a 6-cup ring mold.
7) Add egg, the 1/2 cup crushed crackers, milk, thyme, and pepper.
8) Mix com.
9) Pour the mixture over broccoli and spread evenly.
10) Cook on 70% power (medium-high) for 9 to 11 minutes turning the mold once.

SERVING
11) Sprinkle crushed cracker mixture over it.
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