Broccoli Corn Stuffing Recipe

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Broccoli Corn Stuffing Recipe

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Broccoli, creamed corn and stuffing croutons combine in this side dish from Mary Bondegard of Brooksville, Florida. "We've even cooked it in the microwave with great results," she writes.
Recommended: The 13x9 Thanksgiving
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 tablespoon chopped onion
  • 3 tablespoons butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 3 cups frozen chopped broccoli, thawed
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup seasoned stuffing croutons, divided

Directions

In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
Originally published as Broccoli Corn Stuffing in Quick Cooking January/February 2003

Nutritional Facts

3/4 cup: 302 calories, 11g fat (6g saturated fat), 23mg cholesterol, 1054mg sodium, 46g carbohydrate (0 sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 vegetable.

  • 1 tablespoon chopped onion
  • 3 tablespoons butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 3 cups frozen chopped broccoli, thawed
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup seasoned stuffing croutons, divided
  1. In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
  2. Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
Originally published as Broccoli Corn Stuffing in Quick Cooking January/February 2003

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