(by Shirley McNevich)
1/2 cup chopped onions
1 tsp. butter
2 cups broccoli florets (cooked and drained)
1 - 14.75oz. can cream style corn
1 beaten egg
1/3 cup milk
2 slices buttered bread (cut into bite sizes pieces)
In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Add drained broccoli--stir. Pour the mixture into a greased casserole dish. In a bowl add creamed corn, beaten egg and milk--stir. Pour the corn mixture over the broccoli mixture. Spread the buttered bread pieces over the top. Bake at 350 degrees for 20-25 minutes or until hot.
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