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Baked Broccoli-Corn Casserole




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 6





List of Ingredients



• 1 cup (one 8-ounce can) cream-style corn
  
• 1 egg or equivalent in egg substitute
  
• 2 teaspoons dried onion flakes
  
• 1/2 teaspoon JO's Lemon Herb Pepper Seasoning
  
• 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
  
• 3 cups frozen chopped broccoli, partially thawed
  
• 1 cup (1 1/2 ounces) unseasoned dry bread cubes
  
• 1/4 cup skim milk
  






Instructions



1. Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combing corn, egg, onion flakes, and JO's Lemon Herb Pepper Seasoning. Stir in Cheddar cheese and broccoli. In a small bowl, combine bread cubes and skim milk. Mix well. Reserve 1/4 cup bread cube mixture. Stir remaining bread cube mixture into corn mixture. Pour mixture into prepared baking dish. Evenly sprinkle reserved 1/4 cup bread cube mixture over top. Bake for 35 to 40 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
   






Final Comments


HINT:
1. Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.
2. Pepperidge Farm bread cubes work great.

Each serving equals:
HE: 1 Vegetable, 2/3 Bread, 1/2 Protein, 4 Optional Calories
****************************************
110 Calories, 2gm Fat, 6gm Protein, 17gm Carbohydrate,
293mg Sodium, 87mg Calcium, 2gm Fiber
****************************************
DIABETIC: 1 Vegetable, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 33."