Broccoli Corn Bake 10 oz (280 g) package frozen chopped broccoli 16 oz (448 g) can cream-style corn 1/2 cup (120 ml) cracker crumbs, divided 1 egg, beaten 4 T (60 ml) butter or margarine, melted, divided 1 T (15 ml) onion flakes 1 teaspoon (5 ml) salt (*) 1/8 teaspoon (.63 ml) pepper Thaw broccoli.  Combine broccoli, corn, 1/4 cup (60 ml) cracker crumbs, egg, 2 T (30 ml) butter, onion flakes, salt and pepper in a greased 2-quart (2-liter) casserole dish. Mix remaining cracker crumbs with remaining butter and sprinkle over casserole ingredients. Bake, uncovered, at 350 F (180 C) for 45 minutes. Makes 6 servings. (*) If the crackers you are using are salted, I would recommend cutting down on, or omitting altogether, the 1 teaspoon (5 ml) salt.