Corn-Broccoli Casserole

I had to share this with everyone… nobody has been disappointed with it.

Yellow squash, zucchini, cauliflower and a wide variety of other vegetables can be substituted for the broccoli with impressive results. This one-dish supper can be made in about 15 minutes of hands-on time if you are using pre-shredded cheese and frozen broccoli. If you use fresh broccoli, it should be steamed first.

1 can corn, drained
1 can creamed com
1 1/2 cups shredded cheddar cheese
4 eggs, beaten
3 cups frozen broccoli, thawed and chopped into 1/2″ chunks
1 small onion, minced
2/3 cup milk
1 sleeve saltines, crushed
2 tablespoons margarine, melted

Preheat oven to 350 degrees. Combine first 7 ingredients and 3/4 cup of saltine crumbs. Pour into 10 1/2″ metal-handled frying pan or large casserole dish. Combine remaining crumbs with margarine and use to top casserole.

Bake uncovered for 40 minutes or until firm. Serves eight.