#837 - Corn and Broccoli Casserole

(by Shirley McNevich)

1/2 cup chopped onion
1 tsp. butter
2 tsp. butter (melted)
2 cups broccoli florets (fresh or frozen--either way, cook and drain broccoli before adding
1 - 14.75oz. DelMonte cream style corn
1 beaten egg
1/3 cup milk
1 cup bread crumbs

In a skillet add 1 tsp. butter and the chopped onion--cook over medium heat until transparent. Add cooked broccoli to the chopped onions--stir. Grease a casserole dish and pour the broccoli mixture into the casserole--set aside. In a bowl add creamed corn, beaten egg and milk--stir. Pour egg mixture over the broccoli mixture in the casserole. Add the 2 tsp. melted butter and bread crumbs to a bowl--stir. Sprinkle bread crumb mixture over the top of the casserole. Bake uncovered at 350 degrees for 20-25 minutes or until crumbs are browned.