Broccoli Cornflake Casserole
Need some easy recipes for dinner? Try this Broccoli Cornflake Casserole. This frozen vegetable casserole recipe also uses leftover cornflake cereal for a delicious crunchy topping!
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 2 pound frozen broccoli florets
- 2 cup vegetable broth
- 2 teaspoon cornstarch
- 1 tablespoon oil
- 1 garlic clove, minced
- 2 teaspoon soy sauce
- 2 carrots, peeled and julienned
- 8 ounce mushrooms, washed, dried, and chopped
- 1 cup cornflake cereal crumbs
- margarine, as needed
- cheese, shredded
Instructions
In a bowl, mix the broth, cornstarch, and Maggi or soy sauce. Bring a potful of water to a boil. Submerge the broccoli pieces in the water. Cover, and cook for 2 minutes. Drain, then immediately rinse the broccoli in cold water. Drain broccoli well. (NOTE: If frozen broccoli is used, this step can be omitted; just thaw.) Put into a greased casserole dish. Set aside. In a large skillet, heat oil over medium heat. Add the minced garlic, and saute` 1 minute. Add the carrots, and saute` until they begin to soften. Add the mushrooms, and saute` 2 minutes. Stir in the broth-cornstarch mixture. Cook, stirring constantly, until thickened. Pour over broccoli in the casserole dish, and mix gently. Sprinkle with cornflake crumbs. Dot with margarine. Bake in preheated 350 F oven about 30 minutes, or until bubbly and clear. NOTE: If desired, add cheeze for the last 5 minutes.