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Broccoli Corn Casserole Recipe
|Fresh broccoli||1 Bunch (100 gm)|
|Canned cream style corn||17 Ounce (1 Can)|
|Onion||1⁄2 Medium, chopped|
|Saltine cracker crumbs||6 Tablespoon (Divided)|
|Egg/2 egg whites||1 , well beaten|
|Corn oil margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1080 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 6.2 g30.9%
Trans Fat 5.3 g
Cholesterol 211.5 mg
Sodium 2884 mg120.2%
Total Carbohydrates 164 g54.7%
Dietary Fiber 10.1 g40.6%
Sugars 22 g
Protein 34 g67.3%
Vitamin A 45.6% Vitamin C 198.3%
Calcium 11.2% Iron 50.5%
*Based on a 2000 Calorie diet
Separate broccoli into florets.
Peel stems and cut into pieces.
In a saucepan or steamer over medium heat cook broccoli with a small amount of water until tender; drain and chop.
In a large bowl combine broccoli, corn, onion, 1/4 cup cracker crumbs, egg and pepper; mix well.
Into a 1 1/2-quart casserole spoon the broccoli mixture.
In a small bowl combine margarine and remaining 2 tablespoons cracker crumbs; toss to mix.
Sprinkle over the casserole.
Bake for 1 hour.