1 1/2 cups crushed cornflakes, divided
1 1/4 cups soft whole-grain bread crumbs, divided
1/3 cup unsalted butter, melted, divided
1 can cream-style corn
1 pkg (10-oz) frozen chopped broccoli, thawed
2 large eggs
2 tbsp chopped onion
1 tsp salt, optional
1/4 tsp freshly ground black pepper
Preheat oven to 350 degrees.
Lightly grease a 1 1/2-quart casserole dish; set aside.
In a small bowl combine 1/4 cup of the crushed cornflakes with 1/3 cup of the bread crumbs; drizzle with 2 tablespoons of the melted butter; set aside.
In a large bowl, combine the corn, broccoli, eggs, onion, salt (if using), pepper, and remaining bread crumbs, crushed cornflakes, and butter. Transfer to the prepared baking dish. Sprinkle the reserved crumb mixture over the top.
Bake uncovered at 350 degrees for 45 minutes or until heated through.
Serves 4 to 6.
1/3 cup unsalted butter, melted, divided
1 can cream-style corn
1 pkg (10-oz) frozen chopped broccoli, thawed
2 large eggs
2 tbsp chopped onion
1 tsp salt, optional
1/4 tsp freshly ground black pepper
Preheat oven to 350 degrees.
Lightly grease a 1 1/2-quart casserole dish; set aside.
In a small bowl combine 1/4 cup of the crushed cornflakes with 1/3 cup of the bread crumbs; drizzle with 2 tablespoons of the melted butter; set aside.
In a large bowl, combine the corn, broccoli, eggs, onion, salt (if using), pepper, and remaining bread crumbs, crushed cornflakes, and butter. Transfer to the prepared baking dish. Sprinkle the reserved crumb mixture over the top.
Bake uncovered at 350 degrees for 45 minutes or until heated through.
Serves 4 to 6.
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