Mary Anne’s Creamed Corn & Broccoli Casserole - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Creamed Corn & Broccoli Casserole

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Creamed corn and broccoli go together like “love and marriage” in this wonderful vegetable casserole. The sweetness and creaminess of the corn goes well with the broccoli and the buttered crumbs browns to a nice topping. It’s a great dish to serve at holiday gatherings, church suppers, picnics, or family get-togethers.

2 (15 ounce) cans creamed corn

2 (12 ounce) packages frozen chopped broccoli, cooked and drained

2 eggs, beaten

1/2 cup chopped onion

1/2 - 1 pound cubed ham, optional


6-8 strips bacon, cooked and crumbled, optional

1/2 cup shredded cheddar cheese

Salt & pepper, to taste

1 cup Ritz cracker crumbs

4 Tablespoons butter, cubed

  • Butter or spray with a non-vegetable baking spray (Pam) a 2 1/2 casserole dish or a 9x13 backing dish. Set aside. Preheat oven to 350 degrees F.
  • In a large bowl, gently mix creamed corn, broccoli, egg, onion, ham or bacon, if using, and shredded cheddar cheese. Season with salt and pepper and pour into a prepared 2 1/2 quart casserole or 9x13 baking dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350 degrees F. for 35-40 minutes.

Serves 8-10.

Note: If you don’t have creamed corn on hand, make a cream sauce (1 tbs. butter and flour, 1 cup milk) and use regular canned corn that you have drained.

Note: Sometimes I have added a small can or two of diced green chilies.

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