Search thousands of recipes reviewed by home cooks like you.

Scalloped Corn and Broccoli

Scalloped Corn and Broccoli

JM Thomas

JM Thomas

It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish.
  3. Bake for 1 hour.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

only if it's easy,tasty&pretty
107

only if it's easy,tasty&pretty

5/22/2007

Really great recipe to hang on to for that quick fix side you may be looking for. I agree with most reviews regarding the sugar. My recommendation: omit ALL sugar and salt (the corn is sweet & salty enough), use fresh broccoli instead (no need to steam before-hand) it cooks through perfectly in the pyrex with less of the "mushy-look" frozen may put out.

Kaye Lynn
62

Kaye Lynn

2/2/2004

This is an excellent recipe. I made a few subtle changes. I used 1 TBSP sugar instead of 2, but I really think the sugar could be omitted entirely. I used the whole 10 oz. box of broccoli and added some half and half to compensate. I also added about 1/2 cup crushed saltines. This is a delicious side dish. Next time, I will use American or some other "soft" cheese in place of the cheddar. It didn't melt to my liking and I think it would have been better with a more gooey type cheese. I highly recommend this recipe, it's a nice change from plain scalloped corn. Very tasty and smells great when it's baking.

TLYONS
55

TLYONS

2/13/2004

Nice recipe when you are looking for something different to do with vegetables ... especially in the winter months. I play quite a bit with the recipe substituting different cheeses etc. so you can get many variations out of 1 base recipe. I omit the sugar as it is sweet enough without. I add a pinch of salt and a good grinding of fresh pepper. I have also used Gruyere cheese instead for a bit more kick. I use fresh broccoli and I have also substituted frozen corn when I don't have canned creamed corn on hand. I add some milk to the combined ingredients to give it the custard consistency. I have also thrown in some cauliflower. This recipe is now in my repertoire. Thank you JM.

Similar recipes