Corn and Broccoli Casserole

This is my favorite vegetable dish for the winter holidays. My grandmother and mother used to make this for Thanksgiving and Christmas. My Nanny Kids love it anytime of the year.

You Will Need:

2 cans cream style corn
10 ounces broccoli, cooked, fresh or frozen
1 large egg , beaten
1 small brown onion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup seasoned breadcrumbs
vegetable spray

What to Do:

1. Preheat oven to 350 F. Spray a 1½ quart oven-safe dish with non-stick cooking spray.

2. Cook broccoli florets (frozen or fresh). Once cooked, cut them into smaller pieces. In separate skillet, cook onions for 4-5 minutes until cooked through (no need for oil). Set broccoli and onions aside.

3. In a medium bowl, add corn, broccoli, onions, salt, and pepper. Stir these ingredients together until combined.

4. Once the broccoli and onion have cooked a bit (so the egg won’t cook and become scrambled) add a beaten egg to the mixture and stir until incorporated.

5. Pour the ingredients into the casserole dish.

6. Sprinkle bread crumbs evenly over surface of casserole.

7. Place dish onto the middle rack of the oven and bake for 30-35 minutes. When done the casserole should be bubbly around the edges.

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