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Corn ‘n’ Broccoli Bake

This sweet, comforting side dish is a very creamy casserole that resembles corn pudding.—Betty Sitzman, Wray, Colorado
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    6 servings


  • 1 can (16 ounces) cream-style corn
  • 3 cups frozen chopped broccoli, thawed
  • 1/2 cup crushed saltines, divided
  • 1 large egg, lightly beaten
  • 1 tablespoon dried minced onion
  • Dash pepper
  • 2 tablespoons butter, melted


  • Preheat oven to 350°. In a large bowl, combine corn, broccoli, 1/4 cup crushed saltines, egg, onion and pepper. Pour into a greased 1-1/2-qt. baking dish. Combine butter and remaining 1/4 cup crushed saltines; sprinkle over top.
  • Bake, uncovered, until lightly browned and a thermometer reads 160°, 35-40 minutes.
Nutrition Facts
2/3 cup: 136 calories, 6g fat (3g saturated fat), 46mg cholesterol, 341mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 4g protein.

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Average Rating:
  • astarzynski
    May 1, 2019

    The whole family liked it.

  • PrplMonky5
    May 23, 2017

    I can definitely see why others may not like this side dish. It can get pretty mushy with the crackers, egg, & cream of corn. Since I foresaw that possibly being a problem, I steamed fresh broccoli and made it a bit more on the crunchy (but still done) side. I also didn't use the full amount of broccoli because I had steamed corn on the cob leftover. I cut the corn off of that (2 medium cobs) and put that in the mixture. Let me tell you, that was a GOOD decision. The crunch of the fresh corn made the dish so much better. Instead of saltines, I used club crackers. I think next time, I might cut back on the crackers that go in the mixture. I may actually stick it under the broiler for a few minutes near the end to get that topping extra crispy. I like the other reviewer's suggestion of adding in cheese. We'll try this again, especially since it's so easy to modify.

  • link2rc
    Mar 30, 2016

    My family and I thought this was a very good and tasty vegetable recipe. I especially enjoy the fact that it is so easy to make with lots of spare time to devote to the main dish in a meal while this recipe bakes.

  • wrob586
    Feb 19, 2013

    No comment left

  • kasmith
    Nov 20, 2012

    No comment left

  • zana_72
    Jan 5, 2012

    I've made this since it first appeared in the magazine years ago; this and the Salisbury Steak with Onion Gravy has become a go to recipe for supper.

  • sylvia_moss
    Dec 27, 2010

    This was not very good. I think if you used cheese instead of the crackers it would be better.

  • DLont
    Jan 3, 2007

    No comment left

  • gohome
    Apr 7, 2006

    No comment left