Sometimes there are recipes from childhood that make no sense in terms of what I love today and what would be considered a positive intake of food. For me, one of these items is scalloped corn. I don’t eat very many casseroles, or corn, or crackers these days, but when I was going through an old recipe box when I came across a recipe for a Broccoli Corn Bake from “Norma” that I knew I wanted to try.
Broccoli Corn Bake
16 oz can creamed corn
1 package frozen broccoli (cooked and drained)
1 beaten egg
1/2 c saltine cracker crumbs (12 crackers)
1 Tbsp minced onion
2 Tbsp butter, melted
1/2 tsp salt
1/4 c cracker crumbs (6 crackers)
1 Tbsp butter, melted
Combine first eight ingredients — pour into a 1 quart casserole. Combine the last two ingredients. Sprinkle over the vegetables. Bake at 350 degrees for 35 minutes.