Broccoli Corn Bake

1-1/2 cups crushed butter-flavored crackers
3 tablespoons butter, melted
2-1/2 cups frozen broccoli cuts, thawed
1 can (15-1/4 ounces) whole kernel corn, drained

In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.

Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Yield: 6 servings

Recipe from Taste of Home