Crazy Easy Ritz Casserole Of Broccoli And Corn Recipe 45

Steps:

• In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Steps:

• Crush the Ritz crackers close to a powder consistency.
• Add the melted butter to crackers and mix with hands until crumbly.
• Spread half of cracker mixture on bottom of a square casserole dish, pressing down with fingers to make a crust.
• Heat creamed corn on stove until warm throughout.
• Add eggs and stir until combined.
• Mix flour with just enough milk to make a thick paste.
• Add flour paste to corn mixture.
• Stir well and heat throughout.
• Pour into casserole dish.
• Bake 30 minutes at 400 or until firm.
• Add remaining crackers to form a top crust and bake additional 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
• Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
• Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F. Use a 9x11 or 2 quart baking pan/dish and coat with PAM cooking spray. Mix broccoli, corn and creamed corn in dish baking dish. Add salt, pepper and garlic to taste, mix in. Mix melted butter and crushed Ritz crackers together in small bowl. Spread cracker mixture over top of casserole. Add more salt and pepper if desired. Bake in middle of the oven for 35 minutes until top is golden brown.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Steps:

• Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper.
• Stir to combine the mixture. Spoon the mixture into a 1-1/2-quart round casserole or a 9-inch pie plate.
• Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole.
• Drizzle with the remaining 2 tablespoons melted butter or margarine.
• Bake, uncovered, in a 350°F oven for about 25 minutes or until the edges are bubbly.

Steps:

• Mix corn, broccoli, egg and onion gently.
• Season with salt and pepper and pour into a buttered 1 quart casserole.
• Sprinkle with cracker crumbs and dot with margarine.
• Bake at 350* for 35-40 minutes.

Steps:

• Mix corn, creamed corn, frozen broccoli, 1 cup of crushed crackers, and salt and pepper in a small casserole dish.
• Spread the remaining crackers on top.
• Pour the melted butter evenly over the crackers.
• Bake uncovered at 350°F for 30 minutes.
• Baking longer than 30 minutes may burn the crackers so watch carefully at the end.

Steps:

• Melt butter, and add bread crumbs and toss to coat.
• Combine eggs, broccoli, creamed corn, onion, salt and pepper. Stir 3/4 bread crumbs into vegetable mixture.
• Spoon into 9x13 inch (or two 1.5 quart casseroles) and top with remaining crumbs.
• Bake at 350 degrees for 45 minutes.
• OAMC: You can freeze this in a kit form, with the vegetable mixture in a large labeled freezer bag (2 gal. for one full recipe, or two 1 gal. bags) and the crumb topping in a smaller bag, taped together. Or you can freeze in a foil lined casserole (thoroughly crimp foil over top, once frozen solid, you can pop this out of the dish, label and stick back in the freezer). Thaw in refrigerator and bake as directed.

Steps:

• Heat oven to 350°F. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, salt, pepper and eggs. In small bowl, mix melted butter and stuffing; sprinkle evenly over vegetable mixture.
• Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.