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Cream of Corn and Broccoli Casserole

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“Great as a side dish or add chicken, turkey, crab or shrimp for a one-dish meal. From Betty Croker”

Ingredients Nutrition

  • 2 cups broccoli florets or 1 (10 ounce) package frozen broccoli florets
  • 15 ounces cream-stlye corn (1 can)
  • 2 egg whites, slightly beaten or 14 cup fat-free fat-free liquid egg product
  • 13 cup chopped onion
  • 1 -2 tablespoon bacon bits (I use Hormel)
  • pepper
  • 2 slices whole wheat bread
  • 1 teaspoon margarine


  1. Heat oven to 350 degrees.
  2. heat 1 inch water(salt if desired) to boiling in 2-quart saucepan.
  3. Add broccoli.
  4. Cover and heat to boiling; reduce heat.
  5. Simmer 12 to 15 minutes or until broccoli is crisp-tender; drain. If using frozen broccoli cook according to directions.
  6. Spray 2-quart casserole with nonstick cooking spray.
  7. Mix broccoli, corn, egg whites, onion, bacon bits and pepper; spoon into casserole.
  8. Cut desired shapes from bread with small cookie cutters.
  9. Spread margarine side up on broccoli minture.
  10. Cover and bake about 45 minutes or until mixture is hot and bread coutouts are toasted.

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