Broccoli and Corn Casserole

I have over 450 cookbooks.  Occasionally, I like to select a random cookbook and choose a recipe that will complement our meal.  I had planned on cooking meatloaf tonight and I felt that this casserole was an excellent choice.  I made a few slight changes.  The original recipe called for a buttered breadcrumb topping.  To eliminate those extra carbs, I topped mine with shredded sharp Cheddar cheese.  In fact, next time, I believe I'd had a 1/4 cup or so of cheese TO the casserole before baking.

Thanks to the Amish Community Cookbook for the recipe and also these words of wisdom printed at the bottom of the page the recipe was found:  "Pride in your work, puts joy in your day."  

1 (10 oz.) package chopped broccoli, cooked and drained

1/2 cup saltine cracker crumbs

1/2 t. salt

 3 T. melted butter

1 can cream-style corn

1 egg, beaten

1/4 cup chopped onion

dash of black pepper

1/2 cup shredded sharp cheddar cheese

Combine butter with broccoli, cracker crumbs, salt, corn, egg, onion, and black pepper.

Pour into a 8 x 8 buttered casserole dish.  Bake uncovered at 350 degrees F. for 35-40 minutes.  Remove from oven during last five minutes of cooking.  Top with cheese and return to oven until the cheese is melted and bubbling.

**If you'd rather use bread crumbs instead of topping with cheese, combine 1 cup of finely cut bread crumbs with 2 T. of melted butter.  Top the casserole with the buttered crumbs before baking.

 

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