Broccoli and Corn Bake

50 min · Serves 6

Based on a recipe from Kentucky Families on the Move University of Kentucky Cooperative Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 canlow-sodium cream-style corn
• 3¾ cupscooked broccoli
• 1beaten egg
• ½ cupcrushed cracker crumbs
• ¼ cupvegetable oil
• 6crushed saltine crackers
• 14.8 mlmelted margarine

How to cook it

1. Preheat the oven to 350°F (175°C).
2. In a 1½-quart (1.4 L) casserole dish, mix together the low-sodium cream-style corn, cooked broccoli, beaten egg, crushed cracker crumbs, and vegetable oil until evenly combined, then spread into an even layer.
3. In a small bowl, stir together the 6 crushed saltine crackers and the melted margarine until the crumbs are evenly coated.
4. Scatter the cracker and margarine mixture evenly over the vegetable mixture in the casserole dish.
5. Bake for about 40 minutes, until the topping is golden brown, the casserole is bubbling at the edges, and an instant-read thermometer inserted into the center registers at least 160°F (71°C).

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