Cheddar Broccoli Corn Bake
Indulge in the ultimate comfort food with this Cheddar Broccoli Corn Bake, a dish that combines wholesome veggies with rich, cheesy goodness for a crowd-pleasing casserole. Featuring tender-crisp broccoli, sweet corn kernels, and a creamy, house-made cheddar cheese sauce, this bake is perfectly seasoned with hints of garlic and onion powder. Topped with a golden, crispy layer of panko breadcrumbs and extra cheddar, it’s baked to bubbly perfection in just 35 minutes. Easy to prepare and kid-friendly, this casserole is ideal as a side dish for family dinners or holiday gatherings. Plus, it’s a great way to sneak extra veggies into your meal. Serve it warm and watch it disappear from the plate!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 cups Corn kernels (fresh, canned, or frozen)
- 2 cups Sharp cheddar cheese, shredded
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1.5 cups Milk
- 2 large Eggs
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Blanch the broccoli florets by boiling them in lightly salted water for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 3-5 minutes.
Stir in 1 3/4 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the blanched broccoli, corn kernels, and the cheese sauce. Mix well to evenly coat the vegetables.
In a small bowl, beat the eggs and then fold them into the broccoli and corn mixture until fully incorporated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In another small bowl, mix the panko breadcrumbs with the remaining 1/4 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 48.4 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 2286 mg | 176% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2114 mg | 45% | |
*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.
