Broccoli-Corn Casserole

2 (16-ounce) bags frozen broccoli flowerets, thawed and drained
2 (14 3/4-ounce) cans cream-style corn
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
3/4 cup herb-seasoned stuffing crumbs

Heat oven to 350 F. Mix broccoli, corn and eggs in ungreased 3-quart
casserole or rectangular baking dish, 13x9x2". Mix butter and stuffing;
sprinkle evenly over vegetable mixture. Bake uncovered about 1 hour or
until stuffing is golden and vegetables are hot.

Yield: 8 servings.
Per Serving: 183 Cals; 6g Fat (28.3% cals from fat); 7gProtein; 29g Carb;
5g Dietary Fiber; 55mg Chol; 462mg Sod Exchanges: 1 1/2Grain(Starch); 0
Lean Meat; 1 Vegetable; 1 Fat.
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/