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Broccoli Corn Bake


  • 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


  • 1. In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
  • 2. 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

3/4 cup: 228 calories, 6g fat (1g saturated fat), 0 cholesterol, 587mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 5g protein.


Average Rating: 4.5
  • cookingqueen493
    May 11, 2012

    Love this dish! We were finding some way to use all the cans of corn we still had, and this worked perfectly!

  • JCV4
    Mar 27, 2012

    THis was very easy to make and tastes great! I cut down on the butter a little. I'm sure you could use light butter, too, in order to cut some calories/cholesterol. Thanks for the great recipe!

  • Lphant
    Apr 25, 2011

    This was a very good vegetable dish! I will definately make it again!

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