Best 9 Corn And Broccoli Casserole Recipes

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Corn and broccoli casserole is a classic comfort food dish that is perfect for any occasion. It is made with fresh corn, broccoli, cheese, and a creamy sauce, and can be easily customized to suit your own taste. This article provides two delicious variations on the classic corn and broccoli casserole recipe: the traditional version and a lightened-up version that uses Greek yogurt instead of butter. Both recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic comfort food dish or a healthier alternative, this article has the perfect corn and broccoli casserole recipe for you.

Let's cook with our recipes!

BROCCOLI CORN CASSEROLE



Broccoli Corn Casserole image

Here's a wonderful vegetable dish that's a little different. Try it and see if your family likes it as much as mine does.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4-6 servings.

Number Of Ingredients 9

1-1/2 cups crushed cornflakes, divided
1-1/4 cups soft bread crumbs (about 2 slices), divided
1/3 cup butter, melted, divided
1 can (14-3/4 ounces) cream-style corn
3 cups frozen chopped broccoli, thawed
2 eggs
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine 1/4 cup of cornflake crumbs and 1/3 cup bread crumbs. Drizzle with 2 tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt, pepper and the remaining cornflakes, bread crumbs and butter. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 283 calories, Fat 13g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

BROCCOLI CORN BAKE



Broccoli Corn Bake image

Everyone who eats this dish raves about it. I love it when something so good is so easy to make.-Breta Soldat, Johnston, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 5

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
1 can (14-3/4 ounces) cream-style corn

Steps:

  • 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.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 587mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

BROCCOLI-CORN CASSEROLE



Broccoli-Corn Casserole image

From Betty's Soul Food Collection... You'll "C" in a flash how great this side-dish is-with a generous helping of vitamin C, gorgeous color and one-dish convenience.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

10 cups frozen broccoli florets (from two 22-oz bags), thawed and drained
2 cans (14.75 oz each) cream style sweet corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
3/4 cup herb-seasoned stuffing

Steps:

  • Heat oven to 350°F. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, salt, pepper and eggs. In small bowl, mix melted butter and stuffing; sprinkle evenly over vegetable mixture.
  • Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

SWISS CORN CASSEROLE



Swiss Corn Casserole image

My mom shared this recipe with me back in the '80s, and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. -Wendy Young, Cordova, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings

Number Of Ingredients 9

4 large eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups frozen corn (about 20 ounces), thawed
3 cups shredded Swiss cheese, divided
1/4 cup chopped onion
3 cups soft bread crumbs
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish., Toss bread crumbs with melted butter; sprinkle over casserole. Sprinkle with the remaining cheese., Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Fat 25g fat (14g saturated fat), Cholesterol 161mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

CORN AND BROCCOLI CASSEROLE



Corn and Broccoli Casserole image

Make and share this Corn and Broccoli Casserole recipe from Food.com.

Provided by loof751

Categories     Corn

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans cream-style corn
2 (10 ounce) boxes chopped broccoli, thawed
2 eggs, beaten
3/4 cup margarine
2 tablespoons chopped onions
2 cups herb stuffing cubes (Pepperidge Farm)

Steps:

  • Melt the margarine.
  • Mix the corn, broccoli, eggs, 1/4 cup melted margarine, and onion and place in a greased casserole dish.
  • Toss the herb dressing with the remaining melted margarine. Sprinkle on top of the casserole.
  • Bake at 350 degrees for 1 hour.

CORN & BROCCOLI CASSEROLE



Corn & Broccoli Casserole image

Make and share this Corn & Broccoli Casserole recipe from Food.com.

Provided by BlueHyacinth

Categories     Corn

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can creamed corn
1 (12 ounce) package frozen chopped broccoli, cooked and drained
1/2 cup Ritz cracker crumbs
salt & pepper
1 egg, beaten
1/4 cup chopped onion
2 tablespoons margarine or 2 tablespoons butter

Steps:

  • Mix corn, broccoli, egg and onion gently.
  • Season with salt and pepper and pour into a buttered 1 quart casserole.
  • Sprinkle with cracker crumbs and dot with margarine.
  • Bake at 350* for 35-40 minutes.

CORN BROCCOLI CASSEROLE



Corn Broccoli Casserole image

"I had a hard time getting my three sons to eat vegetables when they were young." recalls Lucille Wermes of Camp, Arkansas. "So I fooled them with this casserole that looks just like stuffing when it comes out of the oven. Now that they're grown, they sill ask for 'broccoli stuffing' when they come for dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3 cups frozen chopped broccoli, thawed
1 can (14-3/4 ounces) cream-style corn
1 egg
1-1/2 cups stuffing mix
1/2 cup butter, melted

Steps:

  • In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 269 calories, Fat 18g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 605mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

BROCCOLI CORNBREAD CASSEROLE



Broccoli Cornbread Casserole image

I was cooking for a vegetarian for a while, and came up with a few recipes that were very much enjoyed. This is one of them. I adapted this recipe from one I found in an old Church cookbook called Blessings. It's one of my favorites, great for lunch or dinner with a salad. It also makes a great bring along recipe, and halves easily too.

Provided by Charmed

Categories     Lunch/Snacks

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 (7 1/2 ounce) boxes corn muffin mix
4 tablespoons butter or 4 tablespoons margarine, melted
4 eggs
1 medium onion, chopped fine
1 (10 ounce) package frozen chopped broccoli, thawed
2 cups cottage cheese

Steps:

  • Preheat oven to 350.
  • Grease a 9x13" pan.
  • Mix all ingredients well and spread in pan.
  • Bake 30 to 35 minutes.

BUTTER CRACKER CORN & BROCCOLI CASSEROLE



Butter Cracker Corn & Broccoli Casserole image

Make and share this Butter Cracker Corn & Broccoli Casserole recipe from Food.com.

Provided by Sandylee

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (10 ounce) package frozen whole kernel corn, thawed and drained
1/2 cup coarsely crushed rich round butter flavored cracker
1/2 cup shredded cheddar cheese (2 ounces)
1/2 cup whipping cream or 1/2 cup half-and-half
1 beaten egg
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup coarsely crushed rich round butter flavored cracker
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper.
  • Stir to combine the mixture. Spoon the mixture into a 1-1/2-quart round casserole or a 9-inch pie plate.
  • Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole.
  • Drizzle with the remaining 2 tablespoons melted butter or margarine.
  • Bake, uncovered, in a 350°F oven for about 25 minutes or until the edges are bubbly.

Tips:

  • Choose fresh, high-quality corn and broccoli. The fresher the vegetables, the better the casserole will taste. Look for corn that is plump and has bright yellow kernels. Broccoli should be deep green and have tightly closed florets.
  • Use a sharp knife to cut the vegetables. This will help to ensure that the vegetables are evenly cut and cook evenly.
  • Don't overcook the vegetables. Overcooked vegetables will be mushy and lose their flavor. Cook the corn and broccoli just until they are tender-crisp.
  • Use a good quality cheese. The cheese is one of the main flavors in this casserole, so it's important to use a good quality cheese. Cheddar cheese is a classic choice, but you can also use other cheeses such as mozzarella, Gruyère, or Parmesan.
  • Season the casserole to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper or paprika for a little extra flavor.
  • Top the casserole with bread crumbs or crushed crackers. This will give the casserole a nice crispy topping.
  • Bake the casserole until it is golden brown and bubbly. This will usually take about 30 minutes.
  • Let the casserole cool for a few minutes before serving. This will help to prevent the casserole from falling apart.

Conclusion:

Corn and broccoli casserole is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover corn and broccoli, and it's also a great dish to take to potlucks and parties. With its creamy, cheesy sauce and crispy topping, corn and broccoli casserole is sure to be a hit with everyone who tries it.

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