Broccoli and Corn Bake

Name: Broccoli and Corn Bake
Yield: 6 servings
Ingredients: 1 can (15 ounce) cream-style corn, low-sodium; 3 3/4 cups broccoli, cooked; 1 egg, beaten; 1/2 cup cracker crumbs, crushed; 1/4 cup vegetable oil (or cooking oil of choice); Topping; 6 saltine crackers, crushed; 1 tablespoon tub margarine (or butter), melted

Source: Kentucky Families on the Move University of Kentucky Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This recipe will help you make half your plate fruits and vegetables. Serve this broccoli and corn dish warm at any meal.

Makes

6 servings

Ingredients

1 can (15 ounce) cream-style corn, low-sodium
3 3/4 cups broccoli, cooked
1 egg, beaten
1/2 cup cracker crumbs, crushed
1/4 cup vegetable oil (or cooking oil of choice)
Topping
6 saltine crackers, crushed
1 tablespoon tub margarine (or butter), melted

Directions

Wash hands with soap and water.
Mix corn, broccoli, egg, cracker crumbs, and oil together in greased 1 1/2 quart casserole.
Mix topping ingredients together in small bowl. Sprinkle over corn mixture.
Bake at 350 °F for 40 minutes.

Notes

Learn more about: Corn Broccoli

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.