Even broccoli haters will love this Corn & Broccoli Rice Casserole! Chicken Legs isn't a big fan of cooked broccoli and he ate two helpings of this! It was really delicious. If you are making this for a crowd (or a hungry family), you might want to double the recipe. This didn't last long in our house!
Corn and Broccoli Rice Casserole
serves 4 to 6
- 1-1/2 cups cooked rice
- 1 (10-oz) package frozen chopped broccoli, thawed and drained
- 1 (14.75-oz) can creamed corn
- 1 egg, beaten
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 cup crushed Ritz crackers
- 1/4 cup butter, melted
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.
In a bowl, combine rice, broccoli, corn, egg, onion powder and garlic powder. Pour mixture into pan.
Toss crackers with melted butter. Sprinkle over broccoli mixture.
Bake for 25 to 30 minutes.