Imagine the perfect blend of sweet corn and earthy broccoli, enveloped in a creamy, cheesy sauce, and topped with a golden, buttery crumb. This ultimate corn and broccoli casserole recipe is the embodiment of comfort food. The first time I made this, I was heavy-handed with the cheese, which overshadowed the vegetables. But after several iterations, I've found the perfect balance that lets each ingredient shine. It's a dish that's evolved from a simple side to the star of many a dinner table, and I'm eager to walk you through each step of my perfected version.
My journey with this casserole began as an attempt to make a side dish that could stand up to the main course. I remember underestimating the cooking time for the broccoli, leaving it too crunchy for my taste. It's essential to trust the process and the specified timings. Now, after fine-tuning the recipe, I've created a casserole that's a harmonious mix of textures and flavors, with just the right amount of crunch from the broccoli and a sweetness from the corn that complements the savory notes. Let's create this comforting classic together.
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Ingredients
- Fresh broccoli — 4 cups, cut into bite-sized florets
- Corn kernels — 2 cups, fresh or frozen (thawed if frozen)
- Butter — 3 tbsp, divided
- All-purpose flour — 2 tbsp
- Milk — 1 ½ cups, I prefer whole milk for richness
- Sharp cheddar cheese — 1 cup, shredded
- Cream cheese — 4 oz, softened
- Garlic — 2 cloves, minced
- Yellow onion — ½ cup, finely diced
- Panko breadcrumbs — ½ cup
- Smoked paprika — ½ tsp
- Dried thyme — ½ tsp
- Salt and black pepper — to taste
Instructions
- Preheat your oven to 375°F (190°C). Begin by blanching the broccoli florets in boiling water for 2 minutes, then immediately plunge them into ice water. This step, called shocking, halts the cooking process and preserves the broccoli's vibrant green color and crisp-tender texture. Drain well and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to cook off the raw flour taste, about 1-2 minutes. This is the roux, which will thicken our sauce.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low and stir in the shredded cheddar cheese and cream cheese until melted and smooth. Season with smoked paprika, dried thyme, salt, and pepper.
- Add the blanched broccoli and corn to the cheese sauce, gently folding them in to ensure they're evenly coated.
- Transfer the mixture to a greased 9x13 inch baking dish. In a small bowl, melt the remaining 1 tablespoon of butter and mix with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let the casserole sit for 5 minutes before serving.
Substitutions
- Broccoli — Cauliflower makes a great substitute for broccoli.
- Milk — For a lighter version, use 2% or skim milk.
- Cheddar cheese — Gruyere or Swiss cheese can be used for a nuttier flavor profile.
Variations
- Bacon lovers — Sprinkle cooked, crumbled bacon over the top before adding the breadcrumb mixture.
- Spicy twist — Add a diced jalapeño to the onion and garlic sauté, or stir in a dash of cayenne pepper.
Dietary Restrictions
- Gluten-free — Use gluten-free all-purpose flour for the roux and gluten-free breadcrumbs for the topping.
- Lactose-free — Use lactose-free milk and cheeses.
Equipment
- 9x13 inch baking dish
- Large pot for blanching
- Large skillet
- Whisk
- Colander
- Mixing bowls
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual portions and reheat as needed.
Pro Tips
- Consistency is key — Ensure the milk is warm before adding it to the roux for a smooth sauce.
- Vegetable prep — Cut the broccoli into even-sized florets for uniform cooking.
- Breadcrumb topping — Toss the breadcrumbs with melted butter and a sprinkle of grated Parmesan for extra flavor.
Thanksgiving Feast: Corn and Broccoli Casserole for a Hearty Side Dish
Delight your Thanksgiving guests with this corn and broccoli casserole recipe. It's creamy, cheesy, and a comforting holiday side dish.
Equipment
- Large pot for blanching
- Colander
Ingredients
- 4 cups Fresh broccoli cut into bite-sized florets
- 2 cups Corn kernels fresh or frozen (thawed if frozen)
- 3 tablespoon Butter divided
- 2 tablespoon All-purpose flour
- 1 ½ cups Milk I prefer whole milk for richness
- 1 cup Sharp cheddar cheese shredded
- 4 oz Cream cheese softened
- 2 cloves Garlic minced
- ½ cup Yellow onion finely diced
- ½ cup Panko breadcrumbs
- ½ teaspoon Smoked paprika
- ½ teaspoon Dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Begin by blanching the broccoli florets in boiling water for 2 minutes, then immediately plunge them into ice water. Drain well and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to cook off the raw flour taste, about 1-2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese and cream cheese until melted and smooth. Season with smoked paprika, dried thyme, salt, and pepper.
- Add the blanched broccoli and corn to the cheese sauce, gently folding them in to ensure they're evenly coated.
- Transfer the mixture to a greased 9x13 inch baking dish. In a small bowl, melt the remaining 1 tablespoon of butter and mix with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let the casserole sit for 5 minutes before serving.
Notes
- Consistency is key — When making the cheese sauce, ensure the milk is warm before adding it to the roux. This helps prevent lumps and ensures a smooth sauce.
- Vegetable prep — Cut the broccoli into even-sized florets to ensure uniform cooking. Uneven pieces can lead to some being overcooked while others remain too firm.
- Breadcrumb topping — For an extra buttery crunch, toss the breadcrumbs with melted butter and a sprinkle of grated Parmesan before topping the casserole. It adds a wonderful flavor and helps them brown more evenly.
Nutrition
Nutrition Facts
Thanksgiving Feast: Corn and Broccoli Casserole for a Hearty Side Dish
Amount per Serving
Calories
280
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
409
mg
18
%
Potassium
247
mg
7
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
10
g
20
%
Vitamin A
652
IU
13
%
Vitamin C
2
mg
2
%
Calcium
260
mg
26
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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