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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!

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Rate this recipe 4.6/5 (21 Votes)


  • 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


Servings 10
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

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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