Scalloped Corn Broccoli Food

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.

SCALLOPED CORN AND BROCCOLI BAKE

Steps:

• In a bowl, combine corn, broccoli, half the crushed crackers, egg, onion and pepper. Place in a greased 1-1/2 quart baking dish. Combine butter and remaining crackers and sprinkle on top. Cover and bake at 350 degrees F for 45 minutes.

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.

EASY SCALLOPED CORN

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

SCALLOPED CORN & BROCCOLI

Steps:

• Preheat oven 350°F.
• In a medium sauce pan melt the butter with the onion.
• Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
• Cook and stir until mixture is slightly thickened.
• Add shredded cheese and cook until cheese is melted.
• In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
• Toss to blend.
• Pour cheese over broccoli mixture.
• Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
• Bake for 20 minutes.

SCALLOPED CORN & BROCCOLI RECIPE - (4.7/5)

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.

NEW ORLEANS-STYLE SCALLOPED CORN

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

BROCCOLI AND CORN SCALLOP

Steps:

• Heat oven to 350°F.
• Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
• Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
• Bake 30 min. or until heated through.

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.

PEPPERY SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Mix corn, cream-style corn, corn muffin mix, sour cream, jalapeno pepper, butter, ground black pepper, and salt together in a bowl; pour into prepared casserole dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

BROCCOLI CORN CASSEROLE

Steps:

• In a small bowl, combine 1/4 cup of cornflake crumbs and 1/3 cup bread crumbs. Drizzle with 2 tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt, pepper and the remaining cornflakes, bread crumbs and butter. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

SCALLOPED BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Parboil the broccoli florets until still crisp-tender and then drain well.
• Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
• In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
• Pour soup mixture over the broccoli and spread evenly.
• *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
• Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
• Spread breadcrumb mixture over the top of the casserole to cover.
• Bake for 30 minutes in the 350 degree oven (uncovered).
• I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
• You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.