Corn and Broccoli Casserole
Corn and Broccoli Casserole
Directions
- In 1 ½-quart microwave-safe casserole combine broccoli, onion and water. Cover and heat at high about 2 minutes or until vegetables are crisp-tender. Drain well.
- In large bowl combine egg white, undrained corn, ¾ cup of the salad wafers, ½ cup of the cheese, milk, thyme and pepper. Stir in broccoli mixture.
- Spoon vegetable mixture into 1 ½-quart casserole coated with cooking spray.
- In small bowl combine remaining ¼ cup salad wafers and remaining ¼ cup cheese. Sprinkle over vegetable mixture. Bake, uncovered, at 350°F about 40 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes.
Ingredients
- 4 cups broccoli, florets
- 3/4 cup cheese shredded, cheddar, sharp, (reduced-fat)
- 1 (beaten) egg, white(s)
- 1 cup Heritage Ovens® Wafers, Salad, (crushed and divided)
- 1/4 cup Nature's Best Dairy® Milk, Fat-Free
- 1/2 cup Peak Fresh Produce® Onion(s), (chopped)
- 1/4 tsp pepper, freshly ground
- 1/2 tsp thyme leaves, (dried)
- 2 tbsp water
- 8-1/2 oz West Creek® Corn, Cream-Style
