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Mom's Corn and Broccoli Casserole




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


(by Shirley McNevich)


List of Ingredients




1/2 cup chopped onion
1 tsp. cf margarine or oil
2 tsp. cf margarine (melted) or oil
2 cups broccoli florets (fresh or frozen--either way, cook and drain broccoli before adding
1 - 14.75oz. DelMonte cream style corn (check GF status)
1 beaten egg
1/3 cup milk sub
1 cup GF bread crumbs

Recipe



In a skillet add 1 tsp. marg or oil and the chopped onion--cook over medium heat until transparent.

Add cooked broccoli to the chopped onions--stir.

Grease a casserole dish and pour the broccoli mixture into the casserole--set aside.

In a bowl add creamed corn, beaten egg and milk sub--stir. Pour egg mixture over the broccoli mixture in the casserole.

Add the 2 tsp. melted marg and bread crumbs to a bowl--stir.

Sprinkle bread crumb mixture over the top of the casserole.

Bake uncovered at 350 degrees for 20-25 minutes or until crumbs are browned.