Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!
Over 40 years ago I got a recipe box, and started keeping track of ideas I found in magazines, books, etc. I would quickly scrawl them out on a 3×5 index card, and then file them away to cook “someday”.
Well… this recipe for broccoli corn casserole is one of those recipes! Recently I went rooting around in this very old recipe box, looking for ideas, and found this one.
Now it didn’t have the recipe source on it (had no idea so many years ago that I would blog about food), so I don’t know where it came from.
What I CAN tell you is that this broccoli corn casserole is EASY TO MAKE AND YUMMY. Cream-style corn, frozen or fresh broccoli, onion, egg, and simple spices are the foundation of this simple side dish!
The ingredients are mixed together, then the casserole is topped with a buttery topping and baked until done. It’s delicious! Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Little Bit Of Prep
Two things need to be done before assembling the casserole. I found it easy to do both at the same time, which shaved some time off the prep.
Cook broccoli florets whether you will be using frozen or fresh. EASY. Once cooked, you can cut them into smaller pieces.
In a separate skillet, cook the chopped onions for about 4-5 minutes until cooked through (no need for oil or anything!). Set broccoli and onions aside.
Assemble The Broccoli Corn Casserole
Okay… now it’s time to put this simple casserole together! Grab a medium sized mixing bowl, and add a can of cream-style corn, the cooked broccoli, onions, salt, pepper, and garlic powder.
Stir these ingredients together until fully combined. Once combined, add a well-beaten egg to the mixture, and stir, to incorporate.
NOTE: The reason to add the egg AFTER everything else is combined is so the onions and broccoli have cooled a bit, so the egg won’t scramble when added.
Spray a 1½ quart oven-safe dish with non-stick cooking spray. Pour the broccoli corn casserole ingredients into the dish.
Add The Buttery Crumb Topping
Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. I used Ritz crackers, but you can certainly use what you have available.
Once the crackers are crushed well, mix the crumbs with melted butter until a nice topping comes together. Sprinkle the crumb topping evenly over the surface of the casserole.
Bake The Bacon Corn Casserole
Place the dish onto the middle rack of a preheated 350°F oven, and let the veggie casserole bake for 30-35 minutes. When done, the crumb topping should be light golden brown and any liquid should be bubbly around the edges.
If you want the topping to be more deeply browned, leave the dish on the middle rack and turn the oven broiler on for just a couple minutes. Keep an eye on it!
Time To EAT!
Once the broccoli corn casserole is finished baking, remove it from the oven. Place the dish on a wire rack and let it cool for about 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking.
The veggie casserole will pair nicely with chicken, pork beef or fish. I served it with some simple Cajun chicken strips this time, and it was a wonderful side dish!
Leftovers can be stored (covered) in the refrigerator for several days. The casserole can be reheated in the oven or the microwave.
Hope you enjoy this simple side dish! We really did, and love the fact that it is so very easy to make! Have a wonderful day, and thanks for visiting. Come back soon!
Looking For More Vegetable Dishes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy vegetable recipes for you to choose from, including:
- Brussel Sprouts with Bacon and Mushrooms
- Broccoli Cauliflower Bake
- Summer Vegetable Tian
- Southwest-Style Blackeyed Peas
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Original recipe source: unknown (recipe found on a 3×5 index card in an old recipe box).
↓↓ PRINTABLE RECIPE BELOW ↓↓
Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!
- 14.75 ounces cream style corn (canned)
- 10 ounces broccoli, cooked , fresh OR frozen
- 1 large egg , beaten
- 1 small brown onion , chopped and sauteed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons butter , melted
- ½ cup crackers (crushed) , I used 10 Ritz crackers
Cook broccoli florets (frozen or fresh). Once cooked, cut them into smaller pieces. In separate skillet, cook onions for 4-5 minutes until cooked through (no need for oil). Set broccoli and onions aside.
In a medium bowl, add corn, broccoli, onions, salt, pepper, and garlic powder. Stir these ingredients together until combined. Add a beaten egg to the mixture, and stir until incorporated. NOTE: Add egg AFTER everything else is combined so onions and broccoli have cooled a bit, so the egg won't scramble when added. Spray a 1½ quart oven-safe dish with non-stick cooking spray, and then pour casserole ingredients into dish.
Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. Once crushed well, mix crumbs with melted butter to combine. Sprinkle crumb topping evenly over surface of casserole.
Place dish onto the middle rack of a preheated 350°F oven, and bake for 30-35 minutes. When done, crumb topping should be golden brown and casserole should be bubbly around the edges. TIP: If you want topping to be deeply browned, leave the dish on middle rack and turn broiler on for a couple minutes. Keep an eye on it! Remove dish from oven. Place dish on wire rack to cool for 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking. Serve, and enjoy! Store leftovers (covered) in refrigerator.
For the cracker topping, I used Ritz crackers, but almost any type of cracker will work.
Here’s one more to pin on your Pinterest boards!