Try this Irene Mcquillans Broccoli and Corn Casserole recipe, or contribute your own.
Suggest a better descriptionHeat the oven to 350?. Spray a 2-qt. shallow baking dish with nonstick cooking spray. Cut the broccoli florets from the tops of the stems. Cut florets into bite-sized pieces; set aside. Cut the stems into 1/4-in. slices. Place the stems in a large steamer and cover tightly. Steam 4 minutes. Add the florets and steam 4 minutes longer, tossing once, until crisp-tender but still bright green. Drain well and pat very dry with paper towels. Stir together creamed corn, egg, half of the bread crumbs, salt and pepper until blended. Stir in broccoli. Turn the mixture into the prepared baking dish and sprinkle evenly with remaining bread crumbs. Bake for 25 to 30 minutes, until heated through. Let stand 5 minutes before serving. Makes 8 servings. * Approximate nutritional analysis: 133 calories per serving; 7g protein; 28g carbohydrate; 2g fat (10% of calories); 5g fiber; 32mg cholesterol; 499mg sodium; more than 100% of the Daily Value for vi- tamin C, 33% for folic acid, 20% for vitamin A. ** American Health -- November 1995 **
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 143 | ||
Calories from Fat: 22 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 231.7mg | 8 % | |
Potassium 306.4mg | 8 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 21.5g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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