Corn and Broccoli Bake

Name: Corn and Broccoli Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 cups broccoli florets (fresh or frozen and thawed); 2 tablespoons oil, divided; 1 small onion, chopped fine; 3 scallions, chopped; 2 eggs; 2 cups frozen corn kernels, thawed; 1 (14 1/2 ounce) can creamed corn; 1 teaspoon dried basil; 1 teaspoon sugar; 1 teaspoon salt (to taste); pepper; 2 slices firm white bread, crusts removed, cut into 1/2 inch cubes

Submitted by Sarah Chana

"Found this in an old issue of Working Mother magazine. Haven't tried it yet, but I want to, so I'll record it before I lose it. If you try it, let me know what you think."

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Ready In:: 1hr
Ingredients:: 12
Serves:: 6

ingredients

3 cups broccoli florets (fresh or frozen and thawed)
2 tablespoons oil, divided
1 small onion, chopped fine
3 scallions, chopped
2 eggs
2 cups frozen corn kernels, thawed
1 (14 1/2 ounce) can creamed corn
1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt (to taste)
pepper
2 slices firm white bread, crusts removed, cut into 1/2 inch cubes

directions

Preheat oven to 350°F Lightly coat a 2 qt baking dish with oil or spray.
If using fresh broccoli, steam till tender. Drain well, and pat dry.
Heat 1 tbl oil in small skillet over medium to high heat. Add onions and scallions and cook until onion is soft, about 4 minutes.
Beat eggs in large bowl. Add in the onion mixture, scraping well. Add veggies, seasonings; mix well. Pour into baking dish.
Heat remaining tbl oil in skillet. Add bread cubes and toss to coat well. Sprinkle evenly over corn mixture.
Bake 40 minutes or until center feels springy and appears set when you jiggle the dish. Let set for 15 minutes before serving.

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Reviews

This was a pretty good recipe. I liked the taste that the scallions gave it. Since I used frozen broccoli it was a little more moist then I would have liked so next time I think I have to really squeeze the liquid out better when I defrost it. I also added crushed durkee fried onions as a topping for crunch. I will make this again, though. It was a bit hit.

socialgal

RECIPE SUBMITTED BY

Sarah Chana

Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them. Saralaya

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