Broccoli and Corn Bake
This recipe will help you make half your plate fruits and vegetables. Serve this broccoli and corn dish warm at any meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
221
Calories
7g
Protein
24g
Carbs
13g
Fat
5g
Fiber
4g
Sugar
109mg
Sodium
Saturated Fat 2 g · Cholesterol 34 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cream-style corn, low-sodium
1 can (15 ounce)
broccoli, cooked
3 3/4 cups
egg, beaten
1
cracker crumbs, crushed
1/2 cup
vegetable oil
1/4 cup · or cooking oil of choice
Topping
saltine crackers, crushed
6
tub margarine (or butter), melted
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Mix corn, broccoli, egg, cracker crumbs, and oil together in greased 1 1/2 quart casserole.
- 3
Mix topping ingredients together in small bowl. Sprinkle over corn mixture.
- 4
Bake at 350 °F for 40 minutes.
Source: USDA MyPlate Kitchen · Kentucky Families on the Move University of Kentucky Cooperative Extension Service
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