* Exported from MasterCook *
IRENE MCQUILLAN'S BROCCOLI & CORN CASSEROLE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Magazine Holidays
Vegetables Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Non-stick cooking spray
2 cn Creamed corn -- 14oz each
1 c Fresh bread crumbs
1/8 ts Pepper
1 bn Broccoli
1 lg Egg
1/2 ts Salt
Heat the oven to 350. Spray a 2-qt. shallow baking
dish with nonstick cooking spray.
Cut the broccoli florets from the tops of the stems.
Cut florets into bite-sized pieces; set aside. Cut the
stems into 1/4-in. slices. Place the stems in a large
steamer and cover tightly. Steam 4 minutes. Add the
florets and steam 4 minutes longer, tossing once,
until crisp-tender but still bright green. Drain well
and pat very dry with paper towels.
Stir together creamed corn, egg, half of the bread
crumbs, salt and pepper until blended. Stir in
broccoli. Turn the mixture into the prepared baking
dish and sprinkle evenly with remaining bread crumbs.
Bake for 25 to 30 minutes, until heated through. Let
stand 5 minutes before serving. Makes 8 servings.
* Approximate nutritional analysis: 133 calories per
serving; 7g protein; 28g carbohydrate; 2g fat (10% of
calories); 5g fiber; 32mg cholesterol; 499mg sodium;
more than 100% of the Daily Value for vi- tamin C, 33%
for folic acid, 20% for vitamin A.
** American Health -- November 1995 **
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