SCALLOPED CORN & BROCCOLI
This is a great side dish to almost any main meal! If you don't have Moneterey Jack cheese, you can use another kind. This uses a 2 1/2-qt casserole dish.
Provided by VickyJ
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350°F.
- In a medium sauce pan melt the butter with the onion.
- Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
- Cook and stir until mixture is slightly thickened.
- Add shredded cheese and cook until cheese is melted.
- In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
- Toss to blend.
- Pour cheese over broccoli mixture.
- Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
- Bake for 20 minutes.
SCALLOPED CORN & BROCCOLI RECIPE - (4.7/5)
Provided by kimvess
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray. In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish. Bake until hot and bubbly, 1 hour.
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
SCALLOPED CORN
This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY SCALLOPED BROCCOLI
My mother-in-law's scalloped cabbage has been such a hit that I decided to experiment with broccoli. I mean, with all those ingredients, it HAS to be good, right? And it is. So what's next--cauliflower? Photo: yummly.com
Provided by Ellen Bales
Categories Side Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Cut off bottom inch of the stem and discard. Separate remaining stem from florets as near to the crown as you can. Thoroughly wash all. Cut the stem into bite-size pieces and separate the individual florets.
- 2. Fill a large saucepan half full of water and bring to boil. Add 1 tsp. salt and broccoli stem pieces. Cover and simmer over low heat for 2 minutes.
- 3. Add florets and bring to second boil. Simmer, covered, for 5 minutes more. Drain and add 1 Tbsp. butter.
- 4. In another saucepan, melt 3 Tbsp. butter; mix in 3 Tbsp. flour and 1/4 tsp. salt. Gradually add milk, stirring constantly, over medium heat, until sauce begins to thicken. Remove from heat.
- 5. In a small bowl, melt 2 Tbsp. butter in microwave. Add bread crumbs and mix thoroughly; set aside.
- 6. In casserole dish that has been sprayed with cooking spray, layer half the broccoli, half the cheese, and half the white sauce. Repeat and top with buttered bread crumbs.
- 7. Bake in a pre-heated 375-degree oven for 25 minutes or until golden brown.
SPECIAL SCALLOPED CORN
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also a smart idea for when you need to prepare a dish ahead of time-easy baking is all it takes to finish it up. -J. Brown, Fort Dodge, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322 calories, Fat 20g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 941mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SCALLOPED BROCCOLI AND CORN BAKE
A great, easy make ahead casserole the whole family will love. I make this for Thanksgiving or for family get togethers. It's easy and everyone loves it.
Provided by Roz Wenrich
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Directions Defrost and drain broccoli. Preheat oven to 350 degrees . Mix together the corn, flour, salt, eggs, and sugar.
- 2. Add the cheese and broccoli mix well and pour into a 3 quart casserole dish.
- 3. Bake 1- 1 1/4 hours or until casserole is set and dry.
SCALLOPED BROCCOLI AND CHEESE CASSEROLE
I've searched through the recipe collection and did not find anything matching this recipe. It is my daughter's favorite veggie casserole dish and is always requested for her birthday dinner and any other time she plans on coming over for dinner.
Provided by HokiesMom
Categories One Dish Meal
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Parboil the broccoli florets until still crisp-tender and then drain well.
- Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
- In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
- Pour soup mixture over the broccoli and spread evenly.
- *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
- Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
- Spread breadcrumb mixture over the top of the casserole to cover.
- Bake for 30 minutes in the 350 degree oven (uncovered).
- I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
- You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.
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STEPPED UP SCALLOPED CORN CASSEROLE | 12 TOMATOES
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4/5 (4)Estimated Reading Time 2 minsServings 4Total Time 1 hr 15 mins
- Preheat oven to 350°F and lightly grease a 2-quart baking dish with butter or non-stick cooking spray. Set aside.
- In a medium bowl, combine creamed corn, creamed corn, eggs, flour, salt, pepper, and cayenne pepper, if using. Stir in half of the cheese and the broccoli and cauliflower. Spread into baking dish and top with remaining cheese.
- Bake until cheese is melted and mixture is bubbly, about 1 hour. Let sit 5 minutes before serving. Enjoy!
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