Broccoli and Corn Casserole

[Guest guest]

Broccoli and Corn Casserole

3/4 cup coarsely crumbled saltine crackers, divided

3 tbsps butter, melted

1 pkg (10 ozs) frozen chopped broccoli, thawed and drained

1 can (16 ozs) cream-style corn

1 egg, beaten

1/3 cup grated parmesan cheese

1/2 tsp onion powder

1/2 tsp black pepper

Preheat oven to 350 deg F. Coat a 9-by-5-inch loaf pan with nonstick

cooking spray. In a large bowl, combine the cracker crumbs and melted

butter; mix well. Reserve 1/3 cup of the cracker crumb mixture and set

aside. Add the remaining ingredients to the large bowl; mix well and spoon

into the loaf pan. Sprinkle the top with the reserved cracker crumb mixture

and bake for 40 to 45 minutes, or until heated through and the top is

golden.

Serves 6 (1/2 cup)

Exchanges: 1 starch; 1 vegetable; 1 fat

Calories 196;Carbs 21g;Fiber 3g;Protein 7g;Fat 10g

Mr. Food: Every Day's a Holiday Diabetic Cookbook