By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
221 cal · 55 min
Broccoli and Corn Bake
Recipe GLPRd05ba7fc79203d
A comforting baked side dish combining tender broccoli and creamy corn, bound together with egg and oil, then topped with a buttery cracker crust. Baked until golden and set, this casserole offers a satisfying texture with a crispy topping.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 can (15 ounce) low-sodium cream-style corn
3 3/4 cups cooked broccoli florets
1 large egg, beaten
1/2 cup crushed cracker crumbs
1/4 cup vegetable oil
6 saltine crackers, crushed
1 tablespoon butter or margarine, melted
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 1 1/2 quart casserole dish with oil or cooking spray.
In a large mixing bowl, combine the drained cream-style corn, cooked broccoli florets, beaten egg, crushed cracker crumbs, and vegetable oil. Stir until all ingredients are evenly distributed throughout the mixture.
Transfer the corn and broccoli mixture into the prepared casserole dish, spreading it out in an even layer.
In a small bowl, combine the crushed saltine crackers with the melted butter, mixing until the crumbs are well coated.
Sprinkle the buttered cracker topping evenly over the corn mixture.
Bake in the preheated oven for 40 minutes, until the casserole is heated through and the topping is golden brown.
Remove from the oven and allow to cool for 5 minutes before serving.
Comments
This is a solid weeknight side that plays to Charlotte's major-chain strengths: corn, broccoli, eggs, butter, and saltines are staples at every Harris Teeter, Food Lion, Walmart, and ALDI, with no specialty sourcing needed. The cost per serving runs under $1.50, kept low by the fact that you're bulk-stretching produce with pantry crackers rather than cream or cheese. The stated 55 minutes is honest—mostly oven time—though you'll want to account for five to ten minutes of prep (chopping broccoli, crushing crackers) before the bake. The real limitation is that this reheats acceptably but is best the same night when the cracker top still has some tooth; it's not a leftover-friendly dish, and it demands a full six-person table to justify the oven time. It's dependable, cheap, and feeds a family without fuss, but lacks the flexibility or keeping power of a true workhorse recipe.
Sign in or create a free account to add your review.
