Corn and Broccoli Casserole is a simple baked side: a can of creamed corn mixed with cooked chopped broccoli, a beaten egg and a little onion, poured into a buttered 1-quart dish and topped with buttery Ritz cracker crumbs. It bakes at 350°F for 35 to 40 minutes and serves 8 as a side.
How to make it: Cook and drain a 12-ounce package of frozen chopped broccoli. Gently mix it with the creamed corn, egg and onion, season with salt and pepper, and pour it into a buttered dish. Sprinkle with cracker crumbs, dot with butter and bake until hot and 165°F in the center.
Why You’ll Love It
- Seven ingredients: creamed corn, broccoli, egg, onion, salt and pepper, crackers and butter.
- 15 minutes of prep: mix it in one bowl.
- Buttery cracker top: a crisp crumb layer over a soft, creamy filling.
- A side for any main: chicken, pork or a holiday table.
Ingredient Notes
Creamed corn: one 15-ounce can. Creamed corn and cream-style corn are the same thing.
Frozen chopped broccoli: one 12-ounce package, cooked and drained. Fresh broccoli works in the same amount.
Egg: 1, beaten.
Onion: 1/4 cup, chopped.
Ritz cracker crumbs: 1/2 cup for the topping.
Butter: 2 tablespoons, for buttering the dish and dotting the top. Margarine also works.
Salt and pepper: to taste.
Ingredients
- 1 can creamed corn (15 ounces)
- 1 package frozen chopped broccoli (12 ounces), cooked and drained
- 1 egg, beaten
- 1/4 cup onion, chopped
- Salt and pepper, to taste
- 1/2 cup Ritz cracker crumbs
- 2 tablespoons butter (margarine also works), for buttering the dish and dotting the top
How to Make Corn and Broccoli Casserole
1. Heat the oven. Heat the oven to 350°F and butter a 1-quart casserole dish.
2. Cook the broccoli. Cook the frozen chopped broccoli and drain it.
3. Mix the filling. In a bowl, gently mix the creamed corn, broccoli, egg and onion.
4. Season and fill. Season with salt and pepper and pour the mixture into the buttered dish.
5. Add the topping. Sprinkle the cracker crumbs over the top and dot with the butter.
6. Bake until hot. Bake at 350°F for 35 to 40 minutes, until the casserole is hot and the center reaches 165°F on a food thermometer.
Does the Broccoli Need to Be Cooked First?
In this recipe, yes: the frozen chopped broccoli is cooked and drained before it’s mixed in. Follow the package directions, then drain it well.
- Thawed works too. You can also thaw the frozen broccoli completely and drain it instead of cooking it.
- Fresh broccoli: use the same amount of fresh, chopped small.
- Drain it well before mixing.
- Mix gently. Fold the corn, broccoli, egg and onion together without mashing the broccoli.
Tips
- Use a 1-quart dish. The amounts are sized for it.
- Butter the dish so the edges don’t stick.
- Two ways to top it: sprinkle the crumbs and dot them with butter, or toss the crumbs with melted butter first and then sprinkle them on.
- Check the center. The filling holds a raw egg, so bake until the middle reaches 165°F, not just until the top browns.
How to Tell It’s Done
Plan on 35 to 40 minutes at 350°F. You’re looking for a few signs together:
- Hot and bubbly around the edges of the dish.
- A golden cracker top. The crumbs and butter turn crisp and browned.
- 165°F in the center on a food thermometer. This is the one that counts, because the filling has a raw egg in it.
If the casserole goes into the oven straight from the refrigerator, give it a few extra minutes and check the center again.
Variations
- Cheesy: stir about 1/2 cup shredded sharp cheddar into the filling.
- More vegetables: add chopped bell pepper, or about 1/2 cup chopped celery with the onion.
- With rice: stir in cooked rice (white, brown or jasmine) with a little onion powder, garlic powder and seasoned salt, and bake it in a larger 9×9-inch dish, since the rice adds volume.
- Scalloped-style: a richer version adds a second egg, a spoonful of sugar, a little flour and cheddar, and bakes longer in a 2-quart dish.
- Different topping: crushed corn flakes instead of crackers.
Make Ahead & Storage
Make ahead: Assemble the casserole, cover and refrigerate overnight. Bake it straight from the refrigerator, adding a few minutes, until the center reaches 165°F.
Freeze before baking: Cover the dish tightly with plastic wrap and foil and freeze. Thaw it completely in the refrigerator, then bake as directed.
Leftovers: Refrigerate within 2 hours in shallow covered containers. They keep 3 to 4 days, or freeze 3 to 4 months.
Reheating: Reheat covered until it reaches 165°F. Don’t reheat leftovers in a slow cooker.
What to Serve With It
It’s a side dish, so pair it with a main like smothered baked pork chops, oven baked chicken Charleston or Ritz cracker chicken casserole.
For a holiday spread, add easy creamy corn casserole or slow cooker scalloped potato casserole. For a broccoli bake that’s a full meal, try broccoli rice cheese and chicken casserole.
Frequently Asked Questions
Does broccoli need to be cooked before putting it in a casserole?
In this recipe the frozen broccoli is cooked and drained first. Thawed and well-drained broccoli also works.
What are the ingredients in corn and broccoli casserole?
Creamed corn, chopped broccoli, an egg, onion, salt and pepper, with Ritz cracker crumbs and butter on top.
Can I use fresh broccoli?
Yes, in the same amount as the frozen.
Can I make it ahead?
Yes. Assemble it, cover and refrigerate overnight, then bake a few minutes longer.
Is creamed corn the same as cream-style corn?
Yes. Both names are used for the same can.
Can I add cheese?
Yes. About 1/2 cup shredded sharp cheddar stirred into the filling works well.
Final Notes
Drain the broccoli well, mix gently and bake until the center is hot. If you add cheddar, tell me in the comments how you liked it.
Corn and Broccoli Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 can creamed corn 15 ounces
- 1 package frozen chopped broccoli 12 ounces, cooked and drained
- 1 egg beaten
- 1/4 cup onion chopped
- salt and pepper to taste
- 1/2 cup Ritz cracker crumbs
- 2 tablespoons butter margarine also works; for buttering the dish and dotting the top
Instructions
- Heat the oven to 350°F and butter a 1-quart casserole dish.
- Cook the frozen chopped broccoli and drain it.
- In a bowl, gently mix the creamed corn, broccoli, egg and onion.
- Season with salt and pepper and pour the mixture into the buttered dish.
- Sprinkle the cracker crumbs over the top and dot with the butter.
- Bake at 350°F for 35 to 40 minutes, until the casserole is hot and the center reaches 165°F on a food thermometer.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
