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Here is a nutritious quick casserole for a side dish or an entrée. The recipe is from Jodee Linta in Arizona. Jodee and I taught in rooms side by side for years at Big Rapids High School in Michigan. She retired to AZ, and I to FL.

Jodee is an accomplished cook who loves the challenge of new recipes.

Corn Broccoli Casserole

1 #2 can creamed corn
2 10-oz pckgs chopped broccoli, cooked and drained
2 eggs, slightly beaten (can use egg substitute)
1/2 stick (or less) melted margarine--reserve some for topping
Crushed cracker crumbs (or Panko crumbs-Ruth)

1. Mix corn, broccoli and egg.
2. Stir in melted butter and season to taste.
3. Place in buttered baking dish.
4. Mix together cracker crumbs and remaining melted margarine and place on top.
5. Bake at 350 for 30-45 minutes until lightly browned on top.