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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (197g) Recipe makes 10 servings |
||
| Calories 421 | ||
| Calories from Fat 205 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.8g | 35% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 943mg | 39% | |
| Potassium 273mg | 7% | |
| Total Carbohydrate 45.3g | 15% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 2.9g | ||
| Protein 10.7g | 21% | |
Broccoli & Cornbread Casserole
By: Texas Aggie Mom
Jun 18, 2008
Another longtime family recipe that I got from a friend back in the 80's. Makes a great side dish with poultry.
SERVES 10 -12
Ingredients
- 3/4 cup margarine, melted (butter may be used)
- 2 (8 1/2 ounce) packages Jiffy cornbread mix
- 1 small onion, chopped
- 1 (15 ounce) can cream-style corn
- 4 eggs, slightly beaten
- 8 ounces small curd cottage cheese
- 1 (10 ounce) package frozen chopped broccoli, thawed
- 1 (4 ounce) can green chilies, diced
Directions
1
Mix all ingredients together in a large mixing bowl.2
Pour into a greased 9x13 pan.3
Bake at 350 for 45 minutes to 1 hour until lightly browned on top.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: mandabears
On Jun 29, 2008
i threw the cottage cheese and onion and eggs in the blender, then poured in a large bowl and added the rest of the ingredients. i did use Martha Whitle Cornbread instead of Jiffy Cornbread because that is what i had in the house. good recipe, i like the "heat" that the green chilies added.
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