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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!

  • 2 pounds frozen broccoli florets
  • 2 cups vegetable broth
  • 2 teaspoons cornstarch
  • 1 tablespoon oil
  • 1 garlic clove, minced
  • 2 teaspoons soy sauce
  • 2 carrots, peeled and julienned
  • 8 ounces mushrooms, washed, dried, and chopped
  • 1 cup cornflake cereal crumbs
  • margarine, as needed
  • cheese, shredded

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.

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