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Broccoli Casserole with Corn

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broccoli casserole recipe

Broccoli Casserole with Corn

Stephanie Gallagher

Broccoli Casserole Recipe

This broccoli casserole is easy to assemble and makes a great side dish for everything from roast turkey to cranberry chicken.

Ingredients:

  • 3 Tbsp. butter, melted
  • 1 cup fresh bread crumbs or Panko bread crumbs
  • 1 tsp. dried parsley
  • 1 large egg, lightly beaten
  • 1 Tbsp. minced garlic (pre-minced garlic can be found in the produce section of supermarkets)
  • 1/4 tsp. freshly-ground black pepper
  • 10 oz. frozen broccoli
  • 1 14.5 oz. can creamed corn
  • 1/4 cup finely-chopped onions

Preparation:

  1. Spray a 1-1/2 quart baking dish with cooking spray.

  2. In a large mixing bowl, toss butter with bread crumbs and parsley. Set aside 1/4 cup of bread crumb mixture.

  3. To remaining bread crumb mixture, add egg, garlic, pepper, broccoli, corn and onions. Mix well. Spoon into prepared baking dish. Sprinkle reserved bread crumb mixture over top of broccoli casserole.

  4. Bake 40-45 minutes until bubbly.
Makes 4-6 servings of broccoli casserole.

*Note: To make this broccoli casserole in advance, simply prepare through step 3. Refrigerate the broccoli casserole covered, for up to 2 days, then bake. Or freeze, wrapped tightly, for up to two months. Then thaw the broccoli casserole overnight in the refrigerator and bake.

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