Sweet corn pairs perfectly with hearty broccoli in this casserole, finished with the familiar crunch of saltine crackers. Kids will have fun crushing saltine crackers with a rolling pin and sprinkling the topping on top just before baking.
1/2 cup crushed unsalted soda crackers, divided
16-ounce can cream style corn, no salt added
16-ounce package frozen chopped broccoli, thawed
1 egg, beaten
1 tablespoon trans-fat-free margarine, at room temperature
Adult: Preheat the oven to 350F. Spray the casserole dish with cooking spray.
Kid: To crush the crackers, put them in a plastic bag. Roll the bag with the rolling pin until the crackers are in fine crumbs. Put 1/4 cup of the cracker crumbs in the mixing bowl. (Keep the rest in the plastic bag until you need them.)
Adult: Open the can of corn. Add it to the mixing bowl.
Together: Add the broccoli, egg and pepper. Mix everything up.
Adult: Spoon the corn mixture into the casserole dish. Smooth out the top with a spoon.
Kid: In a small bowl, mix together the margarine and the remaining crushed crackers. Sprinkle on top of the filled casserole dish.
Adult: Put the dish in the oven. Bake for 45 minutes. Using potholders, take the casserole out of the oven and transfer to a trivet or potholder so it doesn’t burn your counter or tabletop. Cut into 6 pieces and serve.
Source: “Reprinted from The Mayo Clinic Kids’ Cookbook© by Good Books. Used by permission. All rights reserved.”
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photo credit: Food.com