Recipe by kzbhansen
This is good, my kids have always like this
Top Review by ColCadsMom
Corn and Broccoli are my 2 sons favorite vegetables, so I thought this would be the perfect dish. I have never topped a casserole with corn flakes, so this was a first for me. I didn't have broccoli spears, but the florets worked better for my 3 year old, and was still a pretty dish. I used a colby-jack cheese, and it was delicious. I can't wait to try it again with cheddar, and other cheeses as well. My 6 year old didn't care for the corn flakes, so I might make it with crushed Ritz crackers next time. But there will definately be a next time. Thanks for posting such a kid friendly casserole that adults enjoy as well!
- 59.14 ml butter, divided
- 473.18 ml corn flakes, crushed down to 1 Cup
- 29.58 ml all-purpose flour
- 453.59 g can whole kernel corn, drained
- 1.23 ml salt
- 2 (566.99 g) package frozen broccoli spears, thawed and drained
- 354.88 ml milk
- 354.88 ml cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 350.
- Melt 2 T. butter in a large saucepan on low.
- Stir in flour and salt.
- Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly.
- Add cheese, stirring until melted.
- Stir in 1/4 cup corn flakes and corn and remove from heat.
- Arrange the broccoli in a 12 X 7 X 2 glass baking dish. (I have used a 9 x 13 and its fine).
- Pour the cheese sauce over broccoli.
- Melt remaining butter in small saucepan. Stir in remaining corn flakes.
- Sprinkle over the casserole.
- Bake at 350 for 30 minutes.