2 cans corn, drained
1 (10 oz.) pkg. chopped broccoli
1 c. shredded cheddar cheese
1 can cream of chicken soup
2 eggs, beaten
Mix all ingredients together. Pour into a greased 2-quart baking dish. Bake at 350° for 1 hour or microwave on ¾ power about 20 minutes until just about set. If microwaving, be sure to rotate and can stir about halfway through to insure even cooking.
Can be topped with crushed saltines and butter.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.