Corn and Broccoli Casserole

The colorful duo of frozen corn and broccoli makes an easy-to-prepare casserole.

Corn and Broccoli Casserole
15 mins
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  • 1 10 ounce package frozen cut broccoli, thawed and drained
  • 1 10 ounce package frozen whole kernel corn, thawed and drained
  • 1/2 cup coarsely crushed rich round crackers
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 1/2 cup whipping cream or half-and-half
  • 1 beaten egg
  • 2 tablespoons butter or 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 crackers
  • 2 tablespoons butter or margarine, melted
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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 degree F oven for about 25 minutes or until the edges are bubbly. Makes 6 side-dish servings.

Make Ahead Tip

  • Crush the crackers 1 day ahead. Cover and store at room temperature until needed.

nutrition information

Per Serving: cal. (kcal) 322, Fat, total (g) 24, chol. (mg) 95, sat. fat (g) 12, carb. (g) 23, fiber (g) 3, pro. (g) 8, vit. A (IU) 1409.12, vit. C (mg) 23.62, sodium (mg) 391, calcium (mg) 131.26, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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