A delicious side dish, corn and broccoli are baked with cheese until bubbly and hot. This Scalloped Corn and Broccoli makes a comforting side dish that everyone will beg for.
I love a good veggie side dish – especially when corn is involved! This Corn Casserole is equally as delicious, as well as this Corn and Bacon Casserole or this Creamed Corn.
I originally posted this Scalloped Corn and Broccoli in January of 2009. I served it with, and posted it alongside, some amazing Panko Pork Chops with Creamy Herb Dressing. And while this side dish is pretty perfect with so many things, all I could think about is how delicious this would be as a Thanksgiving side dish. Or any holiday side dish, for that matter.
First, it’s super simple. A few minutes is all it takes to throw this easy Thanksgiving side dish together before it goes into the oven for a long bake. Second, it’s delicious and comforting, just like any holiday side dish should be.
So get into planning mode, and add this Scalloped Corn and Broccoli to your holiday feast. And don’t be surprised when everyone loves it more than the turkey. 🙂
What You’ll Need
One of the great things about this scalloped corn and broccoli is how few ingredients you need.
- can of creamed corn
- eggs
- sugar
- flour
- salt
- cheddar cheese
- frozen chopped broccoli
How to Make Scalloped Corn and Broccoli
It really doesn’t get much easier than this vegetable side dish.
- Start by combining the creamed corn, eggs, sugar, flour, salt, shredded cheese and broccoli and spread it in a baking dish.
- Once combined, bake it until it is hot and bubby!
Frequently Asked Questions
Do you thaw the broccoli before adding it?
Nope – you can put it right in frozen!
Can I make this broccoli casserole early?
I have not tried making this recipe in advance, but I would assume it would be fine to mix everything together and not bake it until you are ready for it. But really, this only takes a good 5 minutes to mix everything together before you bake it, so there is probably not a big reason to mix it up before. But you can make it and bake it ahead of time, and then just warm it up when it is time to eat.
Can I use a 9×13-inch dish instead of a 2-quart baking dish?
Technically you could, but if you use a 9×13-inch dish, your end recipe will be very thin. I would suggest doubling the recipe. It will be thicker, but I think it would work out better than having a smaller amount in the pan. You may need to add on extra baking time – I’d start checking it every 10 minutes after the hour mark.
Do you thaw the broccoli before adding it?
Nope – add it in still frozen!
Can I use fresh broccoli instead of frozen?
You can, but you’ll want to blanch the broccoli before adding it to the mix.
More Thanksgiving Side Dishes that would be perfect for your table
Cheddar Cauliflower Gratin
Scalloped Sweet Potatoes
Brussels Sprouts Gratin
Glazed Carrots
Sausage Stuffing with Cranberries and Apples
My Favorite Mashed Potato Recipe
Funeral Potatoes
Tools Used to Make this Scalloped Corn and Broccoli
(affiliate links)
I mentioned above that you need a 2 quart baking dish for this. Most 8×8-inch and 9×9-inch baking dishes are 2 quarts. I also have a few rectangular dishes that are 2 quart as well.
A good set of mixing bowls is a necessity in your kitchen!
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Scalloped Corn and Broccoli
Ingredients
- 1 (14.75 oz to 15 oz) can creamed corn
- 2 eggs beaten
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup shredded Cheddar cheese
- 5 ounces frozen chopped broccoli
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
- In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.
- Bake until hot and bubbly, 1 hour.
CECIL B ABEL says
I’m always looking for new resipies for large picnics. I came across this one which sounded great. I doubled the resipie for a family picnic. within a half hour the entire pan was gone. I had people saying how great it was and was asking for the recipe. this is definitely a keeper and will definitely be making it for another picnic.
Deborah says
Thanks for the review – I’m so glad it was a hit!
Jannette says
Can the cheese be omitted for dietary reasons ?
Deborah says
I’m sure it would still work just fine. It will change the flavor a bit, but it should still be delicious!
Diane L. says
Thank you so much for this recipe. I have made it many times, now. I’ll be serving it along-side meatloaf and real mashed taters, this evening. And so, decided to comment. Anyway, we’re a family of four— this is perfect! 💞
Deborah says
I’m so glad you’ve enjoyed it!!
CECIL B ABEL says
My last comment was accidentally marked as a 4 star which should have been a 5. We had another family get-together, I was requested to make this dish again. I doubled it and all was gone by the end of the day. Very delicious and will be making it again.
Janet says
Can it be cooked on a slow cooker?
Deborah says
I haven never tried it in a slow cooker, so I’m not sure how it would turn out. I think it would work – the texture might be a little different, but I haven’t tested it so I couldn’t say for sure.
Donna says
Great recipe. Have made it several times.
Can this recipe be made ahead?
Deborah says
You should be ok to make it a day in advance without baking it and then bake it the day you are going to serve it. You could also try baking it and then reheating it the next day, but it may dry out a bit. I would suggest baking it covered in foil, then remove the foil for the last few minutes.
Jan Taylor-Cameron says
I made this according to the recipe, but omitted the sugar, and added a few grinds of fresh pepper. I would highly recommend making this without the sugar. This is what we call a ‘do-over’. Canned cream corn will now be a staple in my pantry. Thank you!