Easy Broccoli and Corn Casserole

Figuring out a side dish that gets everyone at the dinner table excited can feel impossible sometimes. After all, vegetables don’t always get the warmest reception from picky eaters, and things get even trickier when you’re trying to use up fresh produce before it goes bad.

Luckily, this broccoli and corn casserole checks all the boxes: it’s creamy and comforting, easy to throw together on busy nights, and works great with whatever cheese or seasonings you have in your kitchen.

What Kind of Broccoli Should I Use?

You can use either fresh or frozen broccoli for this casserole, and both will give you great results. If you’re going with fresh broccoli, just steam or boil it until it’s tender before adding it to the mix. Frozen broccoli is actually really convenient here since it’s already been blanched and just needs to be thawed and drained well. Make sure to squeeze out any excess water from your cooked broccoli before mixing it in, as too much moisture can make your casserole watery. Whether you choose florets or chopped broccoli is up to you, but smaller pieces tend to distribute more evenly throughout the dish.

Options for Substitutions

This comforting casserole is pretty forgiving when it comes to swaps:

• Cream style corn: If you can’t find cream style corn, blend half a can of regular corn kernels with a splash of milk or cream to get that creamy texture. You can also use frozen corn – just thaw and drain it first.
• Broccoli: Cauliflower works great as a substitute and gives you that same hearty veggie base. You can also try a mix of both broccoli and cauliflower, or even use green beans if that’s what you have on hand.
• Brown onion: Yellow or white onions work just as well. If you’re out of fresh onions, try 1 teaspoon of onion powder mixed right into the casserole – no sautéing needed.
• Ritz crackers: Any buttery crackers will do the trick – try saltines, club crackers, or even crushed cornflakes for a different crunch. Panko breadcrumbs mixed with a little melted butter also makes a nice topping.
• Butter: You can swap the melted butter with olive oil or even use margarine if that’s what you prefer.

Watch Out for These Mistakes While Baking

The biggest mistake with broccoli and corn casserole is adding wet broccoli, which creates a watery mess – make sure to thoroughly drain your cooked broccoli and pat it dry with paper towels before mixing it in.

Another common error is skipping the step of sautéing your onions first, as raw onions will release moisture during baking and won’t develop that sweet, caramelized flavor that makes this dish shine.

Don’t forget to crush your crackers into fairly uniform pieces (not powder) for the best topping texture, and resist the urge to open the oven door too often while baking, as this can cause the casserole to cook unevenly.

For perfect results, let the casserole rest for about 5 minutes after baking so it can set up properly and won’t fall apart when you serve it.

What to Serve With Broccoli and Corn Casserole?

This creamy, comforting casserole pairs beautifully with simple grilled or roasted meats like chicken, pork chops, or even a nice piece of salmon. Since it’s already packed with vegetables, you don’t need much else on the side – maybe just a light salad with vinaigrette to cut through the richness. I love serving this alongside holiday meals like Thanksgiving turkey or Christmas ham since it’s such a crowd-pleaser. For a complete weeknight dinner, try it with some garlic bread or dinner rolls to round out the meal.

Storage Instructions

Refrigerate: This casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together. Just make sure to let it cool completely before covering to avoid condensation.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to wrap it tightly in plastic wrap and then aluminum foil, or store it in a freezer-safe container. For best results, freeze it before baking and then thaw overnight in the fridge before cooking.

Warm Up: To reheat leftovers, cover with foil and bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but the oven method keeps that nice crispy cracker topping better.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 13-16 g
• Fat: 25-30 g
• Carbohydrates: 85-95 g

Ingredients

For the casserole:

• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 14.75 oz canned cream-style corn (I use Del Monte Fresh Cut Golden Sweet Cream Style Corn)
• 1/2 tsp salt
• 10 oz broccoli (cooked, fresh or frozen)
• 1 large egg (beaten until light yellow)
• 1 small brown onion (chopped and sauteed until translucent)

For the topping:

• 1/2 cup crushed crackers (about 10 Ritz crackers for a buttery topping)
• 2 tbsp melted butter

Step 1: Prepare the Broccoli and Onions

• 10 oz broccoli, cooked (fresh or frozen)
• 1 small brown onion, chopped and sautéed

Cook the broccoli florets (using fresh or frozen) until tender.

Once cooked, cut them into smaller pieces.

In a separate skillet, cook the chopped onion for 4-5 minutes until it is softened and translucent, without adding oil.

Set both the cooked broccoli and sautéed onion aside to cool slightly before mixing with other ingredients.

I like to let the veggies cool so the egg doesn’t scramble when we mix it in later.

Step 2: Combine the Casserole Mixture

• 14.75 oz canned cream-style corn
• cooked broccoli from Step 1
• sautéed onion from Step 1
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 large egg, beaten

In a medium bowl, combine the cream-style corn, cooked broccoli from Step 1, sautéed onion from Step 1, salt, black pepper, and garlic powder.

Stir these ingredients together until evenly mixed.

Once the vegetable mixture has cooled slightly, add the beaten egg and mix until the egg is fully incorporated.

This helps prevent the egg from scrambling.

Spray a 1½ quart oven-safe dish with non-stick cooking spray, then pour in the casserole mixture and smooth the surface.

Step 3: Make and Add the Cracker Topping

• 1/2 cup crushed crackers (about 10 Ritz crackers)
• 2 tbsp melted butter

Place the crackers in a resealable plastic bag and crush them finely using a rolling pin or mallet.

Mix the crushed crackers with melted butter in a small bowl until they are evenly coated.

Sprinkle the buttery cracker crumbs evenly over the surface of the casserole, covering it completely.

I like to use Ritz crackers for that classic savory crunch, but any buttery cracker will work well.

Step 4: Bake and Serve the Casserole

Place the casserole dish on the middle rack of a preheated 350°F (175°C) oven.

Bake for 30-35 minutes, until the crumb topping is golden brown and the casserole is bubbly around the edges.

For a deeper brown topping, turn the broiler on for a couple of minutes at the end of baking—just watch it closely to avoid burning.

Remove from the oven and let the casserole cool on a wire rack for 5 minutes before serving.

This short rest will help it set and slice neatly.