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Tuesday, May 18, 2010

Broccoli and Corn Casserole

OK I didn't know if I was going to post this one but it turned out to be a really good brunch item and later on as cold side it was goooood so I'll share it.

Broccoli Corn Casserole
 You will need.
  • Broccoli 2 bunches
  • Corn 4 ears
  • Red Onion  1/2 roughly chopped
  • Cheese (pecorino, parmigano, cloth aged cheddar)
  • Sour Cream 1/3 cup
  • Mayonayse 1/3 cup
  • Plain yogurt 1/3 cup
  • 2 eggs
  • Saltine Crackers 
  • Salt/pepper
 So start off by blanching (boil for 3 minutes and toss in an ice bath) your broccoli. Make sure you get some good stalk action going in there as well. All you need to do is trim the hard outer layer off of the top half of the stock and the good crunchy bits will come to you.

Cut the corn off the cob.

Make Cheezy goodness,

In order that is the Cabot cloth aged cheddar, Pecorino and Parmigano

Ok now you just combine all the wet ingredients, the eggs, sour cream, and mayo, and add the cheese. Add the wet to the broccoli corn and onions and give it a good mixing with your hands or a wooden spoon.

Pretty colors.

Put it into a glass baking dish with a top and cover with crumbled up saltines.

Then you can just toss it in the oven on 350 for 45 minutes.

Remove the top and cook for another 15-20 or until the saltines start to brown real nice.


1 comment:

  1. looks pretty dope there, guy. I'm passing this on to my mom so she can make it for me.