Cheesy Broccoli & Corn Casserole
Flavorful vegetables in a creamy cheese sauce, topped with a crunchy Ritz cracker crust!
Servings 6
Calories 278kcal
Ingredients
- ½ cup onions chopped
- 2 tablespoons butter divided
- 1 tablespoon cornstarch
- 1 ¼ cups milk
- 8 ounces sharp cheddar cheese
- 11 ounce can of corn drained
- 20 Ritz crackers crushed, divided
- 20 ounces fresh broccoli spears
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook onions in one tablespoon butter in saucepan until translucent.
- Stir in cornstarch and milk.
- Cook for 2-3 minutes or until thickened.
- Add cheese and stir until completely melted.
- Stir in corn and ¼ cup of the Ritz cracker crumbs.
- Place broccoli in 13x9 inch baking dish and top with sauce.
- Melt the remaining butter and mix with the remaining cracker crumbs.
- Sprinkle on top of the casserole.
- Bake 35-40 minutes or until heated through.
Notes
- Proper Sauce Consistency: When thickening the sauce with cornstarch and milk, cook it for the recommended 2-3 minutes or until it's thickened. This ensures a creamy and velvety texture for the sauce that will nicely coat the broccoli and corn in the casserole.
- Even Distribution of Ingredients: After adding the cheese, corn, and Ritz cracker crumbs to the sauce, ensure they are evenly distributed before pouring it over the broccoli in the baking dish. This ensures every bite of the casserole has a balanced mix of flavors and textures.
- Crunchy Topping: To achieve a crispy and golden topping for the casserole, evenly sprinkle the melted butter and remaining Ritz cracker crumbs over the sauce before baking. This adds a delightful crunch and texture contrast to the creamy casserole underneath.
Nutrition
Calories: 278kcal | Carbohydrates: 12g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 385mg | Potassium: 138mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 1mg