Savory Broccoli Corn Casserole

Savory Broccoli Corn Casserole

This vegetable casserole seasoned with herb stuffing makes the perfect side dish recipe for Thanksgiving turkey.

15 min. prep time
8 servings
545 Ratings


2 cups crumbly herb seasoned stuffing
1/4 teaspoon poultry seasoning
1 (16-ounce) package frozen chopped broccoli, thawed, drained
1 (15-ounce) can cream-style corn
2 tablespoons chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper


Heat oven to 375°F.

Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning; toss to coat. Reserve 1/2 cup buttered stuffing mix for topping. Add broccoli, corn, eggs, onion, salt and pepper to stuffing in saucepan; mix well.

Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing mix.

Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let stand 5 minutes before serving.

Recipe Tip

To freeze and bake later, prepare casserole as directed. Place into casserole dish or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 375°F. Place mixture into ungreased casserole dish, if necessary. Bake 60-65 minutes or until heated through.

Nutrition Facts (1 serving)

Calories: 230

Fat: 13g

Cholesterol: 85mg

Sodium: 700mg

Carbohydrates: 23g

Dietary Fiber: 2g

Protein: 6g

Recipe #2807©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Served this as a vegetarian main dish with smashed potatoes and rolls. Followed the recipe exactly, and it went over VERY well--I'll definitely make it again.
The only reason I would rate it four, it needs a little more liquid. I'm thinking a little chicken broth. My husband and I both liked it. I will make it again. Just a note that I'll add...I put the butter in the casserole dish I was going to bake in and put it in the oven to melt, then added onions after butter had melted a little. After butter completely melted, I took out of the oven and followed recipe as written, just using the casserole dish to mix in.
We loved this dish - even better than the broccoli casserole that I've been making for years. The cream corn adds a really nice flavor to the broccoli. I did increase the onion to 1/2-3/4 c. This is a keeper !
My family loves this; I made it for a Sunday dinner with roast chicken and have made it several times. I have passed this recipe to family and friends and even their fussiest eater loved it. We like it with a little bit more onion but it is great just either way.
Surprisingly it is a tasty combination of veggies. My teenage
nieces love it. I blanched fresh broccoli and chopped it
because we don't like over-cooked mushy broccoli. I also
used 1/4 cup chopped onion rather than the 2 TBl called for
in the recipe.

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