Broccoli Corn Casserole Recipe

4 3 5
Broccoli Corn Casserole Recipe
Broccoli Corn Casserole Recipe photo by Taste of Home
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Broccoli Corn Casserole Recipe

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4 3 5
Publisher Photo
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.
Recommended: The 13x9 Thanksgiving
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

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°. Yield: 4-6 servings.
Originally published as Broccoli Corn Casserole in Country Extra November 1999, p49

Nutritional Facts

1 each: 283 calories, 13g fat (7g saturated fat), 98mg cholesterol, 938mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. 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°. Yield: 4-6 servings.
Originally published as Broccoli Corn Casserole in Country Extra November 1999, p49

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rxmom3 User ID: 3663188 257206
Reviewed Nov. 24, 2016

"I've made this for Thanksgiving and Christmas for at least 7 years. It's become a family favorite. I originally found the recipe here when I was looking for a dairy free holiday side dish (my daughter is highly allergic to milk). I use a milk-free margarine in place of the butter and it is still very tasty."

MY REVIEW
gunslinger User ID: 544392 82188
Reviewed Sep. 8, 2014

"Pretty side dish. Next time I would add some cheese for added flavor."

MY REVIEW
Gramma Amy User ID: 6989823 88917
Reviewed May. 18, 2014

"Made this for a covered dish dinner. It was not a favorite. Very dry, and we thought too many crumbs (cornflakes & breadcrumbs) that seemed to make it so dry and pasty. Will not make this again."

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