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
- 9x13-inch baking dish
- Large pot for blanching
- Large skillet
- Whisk
- Colander
- Mixing bowls
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!
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