Corn Broccoli Casserole
Indulge in the ultimate comfort food with this Corn Broccoli Casserole—a hearty and flavorful dish that's perfect for family dinners, potlucks, or holiday gatherings. This easy-to-make recipe features tender broccoli florets and sweet corn, folded into a rich and creamy base made with cream of mushroom soup, sour cream, and melted cheddar cheese. Topped with a golden, buttery layer of crushed Ritz crackers, this casserole combines savory, crunchy, and cheesy goodness in every bite. Ready in just 45 minutes, including prep and bake time, it’s a versatile side dish that pairs beautifully with roasted chicken, turkey, or even a plant-based main course. Serve up this crowd-pleaser and watch it disappear!
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Recipe Information
Ingredients
- 3 cups fresh broccoli florets
- 2 cups sweet corn (frozen or canned, drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 0.5 cup onion, finely chopped
- 4 tablespoons butter, melted
- 1.5 cups Ritz crackers, crushed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, onion, salt, and black pepper. Stir until well blended.
Add the blanched broccoli and corn to the bowl, and gently fold the vegetables into the creamy mixture.
Grease a 9x13-inch baking dish lightly with nonstick cooking spray or butter. Spread the mixture evenly in the dish.
In a small bowl, mix the crushed Ritz crackers with melted butter until evenly coated.
Sprinkle the buttery cracker mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the cracker topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.6 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 393 mg | 8% | |
*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.
