| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
American |
Magazine, Holidays, Vegetables, Casserole |
8 |
Servings |
INGREDIENTS
|
|
Non-stick cooking spray |
| 1 |
bn |
Broccoli |
| 2 |
cn |
Creamed corn; 14oz each |
| 1 |
lg |
Egg |
| 1 |
c |
Fresh bread crumbs |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
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 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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