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Broccoli Corn Stuffing

By: Mary Bondegard

"Broccoli, creamed corn and stuffing croutons combine in this side dish from Mary Bondegard of Brooksville, Florida. 'We've even cooked it in the microwave with great results,' she writes."

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Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon chopped onion
3 tablespoons butter or stick margarine, divided
1 (14.75 ounce) can cream-style corn
1 (10 ounce) package frozen chopped broccoli, thawed
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned stuffing croutons, divided

Directions

In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.

Footnotes

Nutritional Analysis: One 3/4-cup serving (prepared with 1/4 cup egg substitute and without salt) equals 302 calories, 11 g fat 96 g saturated fat), 23 mg cholesterol, 1,054 mg sodium, 46 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 vegetable.

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