Ingredients and Weight:
- Frozen broccoli florets: 10 ounces
- Frozen corn kernels: 10 ounces
- Cream of mushroom soup: 1 can (10.75 ounces)
- Cream of celery soup: 1 can (10.75 ounces)
- Grated Parmesan cheese: 1 cup
- Chopped yellow onion: 1/2 cup
- Minced garlic: 2 cloves
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Thaw the broccoli and corn in a colander.
- In a large bowl, combine the soups, Parmesan cheese, onion, garlic, salt, and pepper.
- Stir in the broccoli and corn.
- Pour the mixture into a 9x13-inch baking dish.
- Bake for 30-35 minutes, or until bubbly and golden brown on top.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
- Sodium: 600 milligrams
Dish Characteristics:
- Creamy and cheesy
- Tender broccoli and corn
- Savory onion and garlic
- Golden brown crust
User Comments:
- "This is a family favorite! It's easy to make and always a hit."
- "I love the combination of broccoli and corn. The Parmesan cheese gives it a rich flavor."
- "I add a little bit of cayenne pepper for a bit of heat."
Special Precautions and Tips:
- Make sure to thaw the broccoli and corn before using to prevent the casserole from becoming watery.
- If you don't have cream of mushroom and cream of celery soup, you can substitute chicken broth.
- Serve the casserole with a side of crusty bread or crackers.
