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Broccoli and Corn Bake

List of Ingredients




1 pound fresh broccoli or 1 package frozen broccoli
1 can (7 ounces) whole kernel corn
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 pound mild Mexican Velveeta
3 tablespoons margarine
1 package (6 ounces) yellow cornbread mix
2 tablespoons dried onion
2 eggs, beaten
1 cup seasoned Italian bread crumbs, optional

Prepare broccoli; cook and drain. Drain corn. Heat mushroom soup, cheese and margarine over low heat until cheese is melted. Combine cornbread mix with dried onion. Stir mushroom soup mixture into cornbread mixture and add beaten eggs. Mix in corn and broccoli; pour into a buttered casserole dish. Sprinkle with bread crumbs and bake for 25 minutes at 400 degrees.

Note: If using an 8x8-inch glass dish, use only half a cup of bread crumbs. This recipe is similar to a cornbread dressing.

Recipe