Creamed corn and broccoli go together like “love and marriage” in this wonderful vegetable casserole. The sweetness and creaminess of the corn goes well with the broccoli and the buttered crumbs browns to a nice topping. It’s a great dish to serve at holiday gatherings, church suppers, picnics, or family get-togethers.
2 (15 ounce) cans creamed corn
2 (12 ounce) packages frozen chopped broccoli, cooked and drained
2 eggs, beaten
1/2 cup chopped onion
1/2 - 1 pound cubed ham, optional
6-8 strips bacon, cooked and crumbled, optional
1/2 cup shredded cheddar cheese
Salt & pepper, to taste
1 cup Ritz cracker crumbs
4 Tablespoons butter, cubed
Note: If you don’t have creamed corn on hand, make a cream sauce (1 tbs. butter and flour, 1 cup milk) and use regular canned corn that you have drained.
Note: Sometimes I have added a small can or two of diced green chilies.
P.O. Box 8 Tulsa, OK 74101-0008