Broccoli Corn Bake Recipes

BROCCOLI-CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
• Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
• Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

BROCCOLI-CORN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, salt, pepper and eggs. In small bowl, mix melted butter and stuffing; sprinkle evenly over vegetable mixture.
• Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.

CORN & BROCCOLI CASSEROLE

Steps:

• Mix corn, broccoli, egg and onion gently.
• Season with salt and pepper and pour into a buttered 1 quart casserole.
• Sprinkle with cracker crumbs and dot with margarine.
• Bake at 350* for 35-40 minutes.

BROCCOLI CORN BAKE

Steps:

• In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

SCALLOPED CORN AND BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish.
• Bake for 1 hour.

CORN 'N' BROCCOLI BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine corn, broccoli, 1/4 cup crushed saltines, egg, onion and pepper. Pour into a greased 1-1/2-qt. baking dish. Combine butter and remaining 1/4 cup crushed saltines; sprinkle over top. , Bake, uncovered, until lightly browned and a thermometer reads 160°, 35-40 minutes.

CORN AND BROCCOLI BAKE

Steps:

• Combine cracker crumbs and butter, and reserve 1/2 cup for topping.
• In bowl, combine broccoli, both cans of corns and remaining crumbs.
• Transfer to a greased 2 quart baking dish.
• Top with remaining crumb mixture.
• Bake, uncovered@ 375 degrees for 25-30 minutes or until lightly browned.

CORN CASSEROLE

Steps:

• Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir bacon over medium until crisp; drain bacon on paper towels, reserving drippings. Set aside 1/4 cup bacon for topping. Add onions and garlic to pot; cook and stir 2 to 3 minutes or until softened. Stir in flour, salt, and pepper. Whisk in half-and-half. Cook and stir over medium until thickened and bubbly. Stir in frozen corn, cream-style corn, thyme, the remaining bacon, and, if desired, parsley.
• Finely crush half of the crackers. Stir into corn mixture along with eggs. Spoon into a 3-qt. rectangular baking dish; cover with foil. Bake 15 minutes.
• Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.
• Uncover and top corn mixture with buttered crackers. If desired, sprinkle with paprika. Bake, uncovered, 35 to 40 minutes more or until heated through. Sprinkle with the reserved 1/4 cup bacon the last 5 minutes of baking. If desired, sprinkle with additional chopped parsley.

SCALLOPED CORN AND BROCCOLI

Steps:

• Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
• In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.
• Bake until hot and bubbly, 1 hour.

BROCCOLI AND CORN TORTILLA BAKE

Steps:

• For the tortillasKnead both the flours, oil and salt with enough warm water to a soft dough.Divide the dough into 6 equal portions and roll out each portion into chapati of 175 mm. (7") diameter.Cook each chapati lightly on a tava (griddle) and keep aside.
• For the refried beansWash and soak the beans overnight. Next day, drain and keep aside.Heat the butter and oil in a pan and sauté the onions in it till they turn translucent.Add the garlic, green chillies and chilli powder and sauté for a few more minutes.Add the tomatoes, sugar, cumin seed powder and salt.Stir for a few minutes and add the beans and ½ cup of water.Pressure cook till the beans are cooked (about 4 to 5 whistles).When done, mash lightly and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Divide the mixture into 2 equal portions and keep aside.
• For the vegetable layerHeat the oil in a pan and stir-fry the onions, capsicum, corn kernels and broccoli and sauté n a medium flame for 2 minutes.Add the tabasco sauce, salt and pepper and mix well.Divide the mixture into 2 equal portions and keep aside.
• For the white sauceMelt the butter in a pan, add the flour and sauté on a slow flame for ½ minute or till you get the aroma of cooked flour.Add the milk gradually and stir continuously until the sauce thickens.Add the salt and pepper and mix well.Divide the sauce into 2 equal portions and keep aside.
• How to proceedGrease a 200 mm. (8") ovenproof dish with butter.Place one tortilla on the bottom of this dish.Spread one portion of the refried beans over the tortilla.Place another tortilla on top.Top with 1 portion of the vegetable layer, the third tortilla and the white sauce.Repeat with the remaining ingredients to make 1 more tortilla bake.Garnish with grated cheese and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.Serve hot.