Bacon-Topped Veggie Bake

Fall is the season for apples, pumpkins, county fairs, trick-or-treating, and...casseroles. I have a few casseroles that I've cooked many times over the years and will be highlighting them here soon. But, I thought I would look for something different so pulled out my Gooseberry Patch's Fall, Family and Friends, copyright 2006.

Now, when I see the word "bacon" in the title of a recipe, I must stop and read carefully. The ingredients and directions were simple. Plus, with the bacon topping, I knew I couldn't go wrong.

Bacon-Topped Veggie Bake

10-oz. pkg. frozen chopped broccoli
1 egg, beaten
14-3/4 oz. can creamed corn
1/4 c. margarine, melted
2 slices bread, toasted, buttered and cubed
3 slices bacon, crisply cooked and crumbled

Cook broccoli according to package directions; drain well. Combine with egg, corn and margarine. Mix well; place in a lightly greased 1-1/2 quart casserole dish. Bake, covered, at 350 degrees for 40 minutes. Top with cubed toast and crumbled bacon; bake uncovered, an additional 20 minutes. Serves 4 to 6.

Reading through the recipe before I got started, I decided to make the topping first. So, I fried three pieces of bacon, beautiful bacon.

The bread was toasted, buttered, and diced.

I cooked the broccoli in salted water for about three minutes.

 Added a can of creamed corn and the melted margarine.

I beat the egg separately and added to the broccoli mixture. I also took the liberty to add a little pepper to the mixture even though it wasn't in the recipe. I'm crazy like that. Add whatever seasonings you like.

I covered the dish and cooked for about 40 minutes. I took off the foil and sprinkled with the bacon and bread cubes, returning the dish to the oven uncovered for 20 more minutes.

The casserole turned out great and tasted delicious. The sweetness from the creamed corn mellowed out the sharp taste of broccoli. And, the saltiness and crunch of the bacon and bread cubes rounded out the flavors. We enjoyed the dish and hope that you will, too.