Broccoli Corn Casserole

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Butter	6 T.	3/4 C.	1 C. + 2 T.	1-1/2 C.	1-3/4 C. + 2 T.	2-1/4 C.
Stuffing mix (crumbs not cubes)	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Eggs	2	4	6	8	10	12
Frozen chopped broccoli	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Canned creamed corn	32 oz.	64 oz.	96 oz.	128 oz.	160 oz.	192 oz.
Finely chopped onion	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Pepper	Dash	1/8 t.	1/4 t.	1/4 t. + 1/8 t.	1/2 t.	1/2 t. + 1/8 t.

Assembly Directions:

Melt the butter. Add stuffing mix to butter and toss to coat. Combine eggs, broccoli, corn, onion, salt, and pepper. Stir 3/4 of stuffing mixture into the vegetables. Turn into an ungreased 9x13, two 1-1/2 qt. casseroles OR two aluminum pie pans. Sprinkle remaining crumbs on top of casserole.

Freezing Directions:

Cover dish with foil or place in a one or two gallon freeze bag. Seal, label, and freeze.

Serving Directions:

Thaw and bake at 350 degrees for 45 minutes.

Nutritional Info: 

Per Serving: 304 Calories; 11g Fat (31.3% calories from fat); 10g Protein; 45g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 1370mg Sodium. 

Exchanges: 3 Grain (Starch); 1/2 Vegetable; 2 Fat.

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