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    Broccoli & Corn Bake

      better for you
    Overview:
    16 servings
    Prep: 5 minutes
    Ingredients
    • 1/2 cup Meadow Gold™ 1% low-fat milk
    • 2 Clover Valley™ eggs
    • 1/4 teaspoon Clover Valley™ black pepper
    • 1 (8.5-ounce) package Jiffy™ corn muffin mix 
    • 1 (10-ounce) package Birdseye™ frozen broccoli, thawed, drained, and coarsely chopped
    • 1 cup Clover Valley™ canned no-salt-added corn, drained 
    1. Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.
    2. In a large bowl, whisk milk, eggs, pepper, and corn muffin mix until thoroughly combined. Stir in broccoli and corn; mix well. Pour mixture into baking dish.
    3. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cut into 16 squares and serve. 
    DG Test Kitchen Tip: This year for the holidays, how about replacing your standby cheese-laden corn casserole with one that is just as satisfying, yet has half the calories and fat as the one most of us grew up on. And since we added broccoli and no-salt-added corn, we also lowered the sodium so you can indulge without the guilt. 

    Nutrition based on 1 square per serving:

    Calories 91, Calories from Fat 24.0, Total Fat 2.7g, Saturated Fat 0.7g, Trans Fat 0.0g, Cholesterol 24.0mg, Sodium 185mg, Total Carbohydrate 14g, Dietary Fiber 1.8g, Sugars 1.2g, Protein 2.9g

    What you'll need

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