Broccoli Corn Bake
Creamy, cheesy, and irresistibly comforting, this Broccoli Corn Bake is the ultimate crowd-pleaser for any dinner table. Featuring tender blanched broccoli florets and sweet corn bathed in a luscious homemade cheese sauce made with cheddar and cream cheese, this casserole gets an irresistible crunch from a golden breadcrumb and parmesan topping. Ready in under an hour, this easy casserole is perfect for holiday gatherings, weeknight dinners, or potlucks. Packed with flavor from garlic and onion powder and baked to perfection, this dish makes for a satisfying side or a hearty vegetarian main. Serve it fresh out of the oven for a meal that's sure to impress!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 300 grams frozen or canned sweet corn (drained if canned)
- 60 grams unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 150 grams shredded cheddar cheese
- 100 grams cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 50 grams parmesan cheese (grated)
- 2 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish.
Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps, and cook until the sauce thickens (approximately 3-4 minutes).
Reduce the heat to low and stir in the shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Add the blanched broccoli and sweet corn to the cheese sauce, mixing to coat the vegetables evenly.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool slightly for 5 minutes before serving. Enjoy your Broccoli Corn Bake!
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 496 mg | 166% | |
| Sodium | 7152 mg | 311% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 60.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2682 mg | 206% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
