Ingredients
1 can cream-style corn
low-sodium (14.75 ounce)
3 3/4 cups broccoli (frozen
cooked)
1 egg (beaten)
1/2 cup cracker crumbs (crushed)
1/4 cup vegetable oil
6 saltine crackers (crushed)
1 tablespoon tub margarine (or butter) (melted)
Steps
Wash hands with soap and water.
Mix corn, broccoli, egg, cracker crumbs, and oil together in greased 1 1/2 quart casserole.
Mix topping ingredients together in small bowl. Sprinkle over corn mixture.
Bake at 350 °F for 40 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 214 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 31 mg |
| Sodium | 139 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 34 mg |
| Iron | 1 mg |
| Potassium | 216 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Broccoli and Corn Bake. Recipe source: Kentucky Families on the Move University of Kentucky Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.