Creamy Corn-Broccoli Bake


3/4 cup coarsely crumbled saltine crackers, divided
3 tablespoons butter, melted
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (14-1/2-ounce) can cream-style corn
1 egg, beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon black pepper


Preheat oven to 350 degrees. Coat a 1-1/2 quart baking dish with cooking spray.

In a large bowl, combine cracker crumbs and melted butter; mix well. Reserve 1/3 cup of the cracker crumb mixture and set aside. Add the remaining ingredients to the bowl; mix well and spoon into prepared baking dish. Sprinkle top with the reserved cracker crumb mixture.

Bake 40 to 45 minutes, or until heated through and top is golden.