Corn Broccoli Casserole Recipe
- 3 cups frozen chopped broccoli, thawed
- 1 can (14-3/4 ounces) cream-style corn
- 1 egg
- 1-1/2 cups stuffing mix
- 1/2 cup butter, melted
- 1. In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly. Yield: 6 servings.
1/2 cup: 269 calories, 18g fat (10g saturated fat), 76mg cholesterol, 605mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 5g protein.
Reviews for Corn Broccoli Casserole
"The first time I made this, I misread the instructions and mixed everything together in a bowl, including the stuffing mix and butter. Being too late to remedy the situation, I poured it into the baking dish and baked it. My family loved it and I always make it like that now."
"My son loved it! I substituted whole-kernel corn because that is what I had on hand and added a little milk to the veggie mixture. I think it would be even better with the cream-style corn.."
"This was so quick and easy. The combination of corn and broccoli is unusual, but the stuffing brings it all together nicely."
"This is totally awesome, fast and easy. Had it in the oven this "cold" winter, at my daughters when the power went off. Leaving it in the oven in hopes we wouldn't have to wait long to continue cooking it. After waiting three hours with the temperature dropping we finally went to my place. Not knowing what to expect, we warmed it up in my oven and it was the best one yet. The broccoli was perfect and the topping crisp. I think we could have eaten it by candlelight at her house but it's hard to hold a fork when wearing mittens.lol"