Broccoli Corn Stuffing Casserole
Transform your weeknight dinner routine with this Broccoli Corn Stuffing Casserole, a comforting, flavor-packed dish that perfectly balances wholesome veggies with indulgent textures. Featuring tender broccoli florets, sweet bursts of canned corn, and a savory stuffing mix enriched with buttery broth, this casserole delivers layers of creamy, cheesy goodness thanks to a hearty blend of cream of mushroom soup and shredded cheddar cheese. Seasoned with aromatic garlic and onion powder, it’s baked to golden perfection for a bubbling, crispy-topped delight. Ready in under an hour, this easy casserole recipe is an ideal choice for family dinners, potlucks, or holiday spreads, offering a satisfying combination of taste and texture in every bite.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 1 cup Canned sweet corn (drained)
- 2 cups Stuffing mix
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Shredded cheddar cheese
- 4 tablespoons Unsalted butter
- 1.5 cups Chicken or vegetable broth
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the stuffing mix and stir to coat the breadcrumbs in the melted butter. Cook for 1-2 minutes, then add the chicken or vegetable broth. Remove from heat and let it sit for 5 minutes to allow the liquid to fully absorb.
In a large mixing bowl, combine the cream of mushroom soup, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Add the broccoli florets and canned corn to the bowl with the soup mixture. Stir until the vegetables are evenly coated.
Layer half of the stuffing mixture in the bottom of the prepared casserole dish. Spread the vegetable mixture evenly on top.
Sprinkle half of the shredded cheddar cheese over the vegetable layer. Then, spread the remaining stuffing mixture over the cheese.
Top the stuffing layer with the rest of the shredded cheddar cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy your Broccoli Corn Stuffing Casserole!
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 11737 mg | 510% | |
| Total Carbohydrate | 439.9 g | 160% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 60.9 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1526 mg | 117% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1636 mg | 35% | |
*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.
