"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn and Broccoli Rice Casserole Recipe

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This recipe for Corn and Broccoli Rice Casserole, by , is from Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brandy Morgan

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups cooked rice
1 (10-oz) package frozen chopped broccoli, thawed and drained
1 (14.75-oz) can creamed corn
1 egg, beaten
1/2 tsp onion powder
1/4 tsp garlic powder
salt and pepper, to taste
1/2 cup crushed Ritz crackers
1/4 cup butter, melted

Directions:
Directions:
1. Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.

2. In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan.

3. Toss crackers with melted butter. Sprinkle over broccoli mixture.

4. Bake uncovered for 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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