This is my sister Lyn’s recipe, and I traditionally ask her for it every year at  Thanksgiving, because everyone loves it. I think I must’ve done it for at least 15 years — probably more. You’d think I’d remember it by now. I recently came across a booklet of family recipes where it was included, and thought I’d share it here. (I think I may keep asking Lyn for the recipe, though!)

1 slightly beaten egg
1 10 oz. package of frozen chopped broccoli, partially thawed
1 8½ oz can creamed style corn
1 cup herb-seasoned stuffing mix
1 tablespoon grated onion
¼ teaspoon salt
dash of pepper
3 tablespoons butter

In a greased 2-quart casserole dish, combine egg, broccoli, cream corn, onion, salt and pepper. In a small sauce pan (or in a bowl in the microwave), melt the butter; add the stuffing mix, and toss to coat. Stir three-quarters of the stuffing mixture in with the vegetables, and then top with the remaining quarter cup. Bake uncovered, 35-40 minutes in a 350° oven.

Author: Dave |

Other interesting posts :

• Stuffed Zucchini
• Marrow Bones
• Alabama Smoked Chicken
• Experiment : Boursin Stuffed Chicken Breasts
• What makes a kosher pickle ‘kosher?’

This entry was posted on Wednesday, March 3rd, 2010 at 4:06 PM and is filed under recipes, sides, vegetarian.