Corn and Broccoli Casserole


  1. In 1 ½-quart microwave-safe casserole combine broccoli, onion and water. Cover and heat at high about 2 minutes or until vegetables are crisp-tender. Drain well.
  2. In large bowl combine egg white, undrained corn, ¾ cup of the salad wafers, ½ cup of the cheese, milk, thyme and pepper. Stir in broccoli mixture.
  3. Spoon vegetable mixture into 1 ½-quart casserole coated with cooking spray.
  4. In small bowl combine remaining ¼ cup salad wafers and remaining ¼ cup cheese. Sprinkle over vegetable mixture. Bake, uncovered, at 350°F about 40 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes.


  • 4 cups broccoli, florets
  • 3/4 cup cheese shredded, cheddar, sharp, (reduced-fat)
  • 1 (beaten) egg, white(s)
  • 1 cup Heritage Ovens® Wafers, Salad, (crushed and divided)
  • 1/4 cup Nature's Best Dairy® Milk, Fat-Free
  • 1/2 cup Peak Fresh Produce® Onion(s), (chopped)
  • 1/4 tsp pepper, freshly ground
  • 1/2 tsp thyme leaves, (dried)
  • 2 tbsp water
  • 8-1/2 oz West Creek® Corn, Cream-Style