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Broccoli-Corn Casserole

From Betty's Soul Food Collection... You'll "C" in a flash how great this side-dish is—with a generous helping of vitamin C, gorgeous color and one-dish convenience.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 16

10
cups Green Giant Select™ frozen broccoli florets (from two 22-oz bags), thawed and drained
2
cans (14.75 oz each) Green Giant™ cream style sweet corn
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs, slightly beaten
2
tablespoons butter or margarine, melted
3/4
cup herb-seasoned stuffing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350ºF. 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.
  • 2 Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.

EXPERT TIPS

Expert Tips

Need a nice gift? Prepare the recipe in a new casserole dish to give, but save the baking for the gift recipient. Cover the casserole tightly with plastic wrap, and include the instructions for baking (you can even include the entire recipe, if you like). Tie on a bow, and your gift is ready to go!

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
310mg
310%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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