A family member whose memorable annual Christmas marathon feast had given new meaning to the adjective gargantuan was throwing in the towel this year. Instead of packing out every room in her house with tables and chairs and tossing a potluck meal for countless kin, she called to convene us at a restaurant near her home and said we'd gather there to fellowship this year.
Unbelievable! But how wise, especially for her sake. Few people knew the extent to which she went to pull off her holiday festivity every year. An ever-growing family, plus the fact that none of us is getting any younger, made us all salute her discretion in saying "no" to things that cause Christmas stress. Sure, we'll be there for the restaurant party, we RSVP’d.
Only problem was, I already had picked out the recipe for the dish I planned to bring to this annual potluck. Notes I'd left for myself all over my recipe album had reminded me to make Savory Corn and Broccoli Casserole for my contribution in 2010. Colorful, healthy, and easy, this selection would be great as an accompaniment to her buffet table.
Cotton-pickin! I'd simply make it for myself, I vowed. After all, it qualified as a veggie side, my ultimate quest to go along with my December meals that are waiting in the freezer (yes, on this 17th day of December, I still have a few left.)
Well, ultimately Hubby and I loved the casserole so much, we selfishly were a little glad we didn't have to share it at a bring-a-dish event. Savory Corn and Broccoli was so tasty and appealing, we knew we would have had little left to bring home. This way we could enjoy effortless (on everyone's part) fellowship with family at a restaurant and have this tasty dish all to ourselves.
Savory Corn and Broccoli Casserole
1 (14 3/4-ounce) can cream-style golden sweet corn, no salt added
2 tablespoons all-purpose flour
1 (11-ounce) can whole-kernel corn, no salt added, drained (can sub corn from one ear of fresh corn, steamed)
1 1/2 cups small broccoli florets
1/4 cup sliced green onion
1 egg beaten (or 1/4 cup egg substitute)
1/4 teaspoon pepper
1/4 cup (about 6 wafers) crushed low-salt shredded wheat wafers
In medium bowl stir together cream corn and flour until mixture is combined. Stir in whole-kernel (or fresh) corn, broccoli, onions, egg, and pepper. Spray 9-inch pie plate with cooking spray. Spoon mixture into pie plate. Sprinkle top with crushed wafers. Bake at 350 degrees for 30-35 minutes or until set. Makes 6-8 servings.