Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 Broccoli-Corn Casserole 2 (16-ounce) bags frozen broccoli flowerets -- thawed and drained 2 (14 3/4-ounce) cans cream-style corn 2 eggs -- slightly beaten 2 tablespoons butter or margarine -- melted 3/4 cup herb-seasoned stuffing crumbs Heat oven to 350F. Mix broccoli, corn and eggs in ungreased 3-quart casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter and stuffing; sprinkle evenly over vegetable mixture. Bake uncovered about 1 hr or until stuffing is golden and vegetables are hot. Yield: 8 servings.Per Serving: 183 Cals; 6g Fat (28.3% cals from fat); 7g Protein; 29g Carb; 5g Dietary Fiber; 55mg Chol; 462mg Sod Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat. ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-healthycooking Check them out Quote Link to comment Share on other sites More sharing options...
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