Karen Wisegarver's recipe for Corn and Broccoli Casserole

Farmer City resident Karen Wisegarver sent me this delicious-looking recipe, which she originally got from Mr. Food. She said it's a great alternative to a standard green-bean casserole.

"We tried it for the first time with our Thanksgiving dinner last year and it is yummy good," she wrote me. "Even my mom, who was charged with making it and who was a little skeptical when she read the ingredient list, thought it was excellent."

 

Corn and Broccoli Casserole
1 20-ounce package frozen creamed corn, slightly thawed (Karen said she was only able to find 10-ounce packages frozen creamed corn, so she used two. You could also use regular frozen corn.)
1 16-ounce package frozen chopped broccoli, thawed
1 egg
1/4 cup (1/2 stick) butter, melted, divided
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter crackers

Preheat oven to 350 degrees. Coat an 8-inch-by-8-inch baking dish with cooking spray. (Karen said she used a bigger baking dish)

In a large bowl, combine corn, broccoli, egg, 2 tablespoons melted butter, the onion powder, salt, and pepper; mix well and spoon into baking dish.

In a small bowl, mix crackers and remaining melted butter; sprinkle on top.
 
Heaping Harvest of RecipesBake 40 to 45 minutes, or until firm in center.
 

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