Food and Nutrition


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Veggie Bake

This healthy recipe comes from NDSU Extension Service.


•    1 16-oz. can cream-style corn
•    1 8-oz. package frozen broccoli, thawed and drained
•    1/2 c. carrots, shredded
•    1/4 c. onion, chopped
•    6 saltine crackers, crushed
•    2 tsp. margarine, softened



Preheat oven to 350 degrees. In separate bowl, mix together cracker crumbs and margarine. Combine vegetables in a greased 1 qt. ovenproof casserole dish. Top with cracker crumbs and margarine mixture. Bake until broccoli is tender, about 30 minutes. Refrigerate leftovers promptly.

Makes 6 servings.

Per Serving: about 96 calories, 2 grams (g) of fat, 19 g of carbohydrate, and about 70% of daily recommendation for vitamin A.

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