| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
American |
Casserole, Holidays, Magazine, Vegetables |
8 |
Servings |
INGREDIENTS
|
|
Non-stick cooking spray |
| 1 |
|
Broccoli |
| 2 |
|
Creamed corn, 14oz each |
| 1 |
|
Egg |
| 1 |
c |
Fresh bread crumbs |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
Heat the oven to 350ø. 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
vitamin C, 33% for folic acid, 20% for vitamin A. ** American Health
-- November 1995 ** From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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