Bacon-Topped Veggie Bake

Makes 4 to 6 servings

10-oz. pkg. frozen chopped broccoli

1 egg, beaten

14-3/4 oz. can creamed corn

1/4 c. margarine, melted

2 slices bread, toasted, buttered and cubed

3 slices bacon, crisply cooked and crumbled

Cook broccoli according to package directions; drain well. Combine with egg, corn and margarine. Mix well; place in a lightly greased 1-1/2 quart casserole dish. Bake, covered, at 350 degrees for 40 minutes. Top with cubed toast and crumbled bacon; bake, uncovered, an additional 20 minutes.

Add a little autumn crunch to fall casseroles...sprinkle toasted pumpkin seeds on before popping the casserole dish into the oven.