As always my twist noted like this, with omitted ingredients
Elegant Scalloped Corn and Broccoli
1 17 oz can cream style corn
1 cup cracker crumbs (about 15 saltines, crushed)
3/4 cup pasteurized process
1 cup frozen broccoli, thawed
1 tsp salt (1/2 tsp)
2 eggs, well beaten
2 Tbsp melted butter or margarine
1 cup milk
Combine corn, cracker crumbs, celery, onion, broccoli, salt, eggs, melted butter, and milk. Mix well. Pour into greased 2 quart casserole and bake at 350 for 50 minutes. Garnish with parsley; sprinkle paprika on top. Yield 8 servings
I forgot to grease the casserole. Don't think it mattered much except for the edges being a bit too brown. I thought it was pretty good and a nice change but can't quite figure out where the elegant comes in. A good home-style and economical side dish, yes. Elegant, what do you think?
While I could taste the sweetness of creamed corn, the overall flavor was a bit different. The broccoli gave it some flavor, texture, and color while the hot peppers in the cheese added a bit of zing. Now Hubby, his first words were, does this have cream corn in it? Um, yes. Did I tell you he loathes creamed corn? No fooling him when it comes to corn I guess. He ate it though, sweet guy that he is :)
Since this is my first time preparing scalloped corn, or anything that called for creamed corn for that matter, I'm going to enter this in the side dish showdown.