Corn State Broccoli Bake
Discover the ultimate comfort food with this Corn State Broccoli Bake, a hearty and cheesy casserole that’s perfect for weeknight dinners or holiday gatherings. Packed with fresh broccoli florets and sweet corn kernels, this dish is smothered in a velvety cheddar-Parmesan cheese sauce, then topped with golden, crispy panko breadcrumbs for the perfect textural contrast. With its creamy base, vibrant veggies, and irresistible crunch, this casserole is not only loaded with flavor but also a feast for the eyes. Easy to prepare and ready in under an hour, this savory bake is ideal for feeding a crowd or meal prepping leftovers. Don’t forget to garnish with fresh parsley for a pop of color and herbaceous aroma!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups broccoli florets
- 1.5 cups sweet corn kernels (fresh, canned, or frozen)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, until they are bright green and slightly tender. Drain the broccoli and set aside.
In a large pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the milk while whisking continuously, ensuring no lumps form.
Cook the milk mixture until it thickens, about 4-5 minutes. Remove from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
In a large mixing bowl, combine the blanched broccoli and the corn kernels. Pour the cheese sauce over the vegetables and toss to coat evenly.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this breadcrumb mixture evenly over the casserole.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy your Corn State Broccoli Bake!
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 50.7 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2487 mg | 191% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1893 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.
