Broccoli-Corn Casserole

“It can be hard to get the kids to eat their veggies—but this Broccoli-Corn Casserole from ITKWD Senior Editor, Heather, provides a creamy alternative to the boring steamed variety.” —David, Tip--You can customize this casserole based on whatever your family likes. Have a spinach-lover or cauliflower-craver? Toss those veggies in!
Photo by David V.
Adapted from qvc.co
None

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

Adapted from qvc.co

Ingredients

  • 6

    tablespoons butter

  • 1 1/4

    cup cornbread stuffing crumbs

  • 1

    egg, slightly beaten

  • 2

    (14.75-ounce) cans creamed corn

  • 3

    tablespoons onion, finely grated

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 2

    (10-ounce) bags frozen chopped broccoli, thawed and drained well

Directions

Preheat the oven to 350°F and spray a 3-quart casserole with cooking spray. Melt the butter in a medium-size saucepan. Add 1 cup of the breadcrumbs to the saucepan and mix well. Mix the egg, corn, salt, black pepper, and onion in a bowl. Fold in the broccoli and the breadcrumb mixture. Pour the entire mixture into the prepared casserole, and top with the remaining breadcrumbs. Bake for about 1 hour, or until a toothpick inserted near the center comes out clean. Let rest for 10 minutes, then serve.

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