Broccoli Corn Casserole
|Fresh broccoli||1 Bunch (100 gm)|
|Canned cream style corn||17 Ounce (1 Can)|
|Onion||1⁄2 Medium, chopped|
|Saltine cracker crumbs||6 Tablespoon (Divided)|
|Egg/2 egg whites||1 , well beaten|
|Corn oil margarine||2 Tablespoon, melted|
Preheat oven to 350 degrees.
Separate broccoli into florets.
Peel stems and cut into pieces.
In a saucepan or steamer over medium heat cook broccoli with a small amount of water until tender; drain and chop.
In a large bowl combine broccoli, corn, onion, 1/4 cup cracker crumbs, egg and pepper; mix well.
Into a 1 1/2-quart casserole spoon the broccoli mixture.
In a small bowl combine margarine and remaining 2 tablespoons cracker crumbs; toss to mix.
Sprinkle over the casserole.
Bake for 1 hour.