Corn and Broccoli Bake
Indulge in the comforting goodness of this Corn and Broccoli Bake, a cheesy, golden-topped casserole that's perfect for family dinners or potluck gatherings. This recipe pairs tender broccoli florets and sweet corn with a rich, velvety cheese sauce made from sharp cheddar and a touch of garlic for a flavor-packed experience. Topped with a crunchy breadcrumb, parmesan, and cheddar blend, this bake features a delightful contrast of textures. Quick to prepare with just 15 minutes of prep time, it’s baked to perfection in under 30 minutes. Whether you're looking for an easy vegetarian main or a hearty side dish, this creamy broccoli and corn casserole is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 g broccoli florets
- 250 g sweet corn (frozen or fresh)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 500 ml milk
- 200 g cheddar cheese (shredded)
- 50 g breadcrumbs
- 25 g parmesan cheese (grated)
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Bring a large pot of water to a boil. Blanch the broccoli florets for 2-3 minutes, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes until it thickens.
Stir in the garlic powder, salt, and black pepper. Add 150g of shredded cheddar cheese to the sauce and stir until melted.
In the prepared baking dish, layer the blanched broccoli and sweet corn evenly.
Pour the cheese sauce over the vegetables, making sure they are fully coated.
In a small bowl, combine the breadcrumbs, parmesan cheese, and the remaining shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Drizzle the top with a little olive oil to help the topping crisp up during baking.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy your Corn and Broccoli Bake!
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 50.4 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2636 mg | 203% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1792 mg | 38% | |
*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.
