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    Broccoli-Corn Casserole -- e-w

    Source of Recipe

    Recipe du Jour - e-mail
    Broccoli-Corn Casserole - e-w

    Yield: 8 servings.

    2 (16-ounce) bags frozen broccoli flowerets -- thawed and drained
    2 (14 3/4-ounce) cans cream-style corn
    2 eggs -- slightly beaten
    2 tablespoons margarine -- melted
    3/4 cup herb-seasoned stuffing crumbs

    Heat oven to 350ºF. Mix broccoli, corn and eggs in ungreased 3-quart casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter and stuffing; sprinkle evenly over vegetable mixture.

    Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.

    Per Serving: 183 Calories; 6g Fat; 7g Protein; 29g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 462mg Sodium. ++++ Exchanges: 1-1/2 Grain(Starch); 1 Vegetable; 1 Fat. ++++ WWP: 3
 

 

 

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