Corn State Broccoli Bake
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This recipe came from "Quick Cooking" magazine, although I changed the type of crackers it calls for. It's such an easy dish to make and tastes great.
1 package Vegetable Thins crackers, crushed
1/2 cup butter or margarine, melted (I try to use less)
1 package (10 ounces) frozen chopped broccoli
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream style corn
Combine cracker crumbs and butter; reserve at least 1 cup for topping. Set aside.
In a bowl, combine broccoli, both cans of corn and remaining crumbs.
Transfer to a greased 2-quart baking dish. Bake uncovered, at 350 degrees for 25-30 minutes or until lightly browned.