Corn State Broccoli Bake

“This recipe came from the Taste of Home magazine. It doesn't call for salt but I think its a little bland without it. Use your judgement. Not everyone in my family likes this dish but my grandson, Chris, sure does. I do too!”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package Chicken In A Biscuit crackers, crushed
  • 12 cup butter, melted
  • 1 (10 ounce) package frozen broccoli, chopped and thawed
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 1 (14 3/4 ounce) can cream-style corn
  • 14 teaspoon salt (to taste)

Directions

  1. Combine cracker crumbs and butter; reserve 1/2 cup for topping.
  2. In a bowl, combine broccoli, both cans of corn and remaining crumbs.
  3. Transfer to a greased, 2-quart baking dish. Sprinkle with reserved crumb mixture.
  4. Bake, uncovered, at 375F for 25-30 minutes or until lightly browned.

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