BROCCOLI CORN SOUFFLE 
2 cans (10 oz.) cream corn
1 (1 lb. 16 oz.) frozen chopped broccoli, cooked & drained
30 crushed soda crackers
6 tbsp. melted butter
3 beaten eggs
2 tbsp. minced onion
1 tsp. seasoned salt
Pepper to taste

Mix well. Bake uncovered in 1/2 quart casserole that has been greased at 350 degrees for 45 minutes or until done.

 

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