Scalloped Corn and Broccoli

Scalloped Corn and Broccoli

199 Reviews 7 Pics
JM Thomas
Recipe by  JM Thomas

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

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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.

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Reviews (199)

Rate This Recipe
only if it's easy,tasty&pretty
107

only if it's easy,tasty&pretty

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
61

Kaye Lynn

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

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.

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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Scalloped Corn I

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Old-Fashioned Scalloped Corn