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Broccoli and Corn Dressing Casserole

A broccoli and corn dressing side dish

Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16


  • 1 16-Oz bag Petite Broccoli Florets
  • 2 14.75-Oz can Golden Sweet Cream Style Corn
  • 1 10.5-Oz can Cream of Mushroom Condensed Soup
  • 1/2 cup Organic Lactose Free Reduced Fat (2%) Milk
  • 1–1/2 cup Pepperidge Farm Herb Seasoned Classic Stuffing
  • 3 Tablespoon Salted Butter, cut in cubes


  1. Grease the bottom and sides of a 9”x13” metal pan or glass dish.

  2. Preheat the oven at 350°.

  3. Chop the broccoli into small pieces and put into the pan.

  4. Open two cans of corn and pour into the pan.

  5. Add the cream of mushroom soup to the broccoli and corn mixture.

  6. Pour the milk into the pan.

  7. Add the stuffing to the broccoli and corn mixture and mix well.

  8. Slice the butter and cut into pieces and put on top of the casserole.

  9. Bake for 50 minutes and check for doneness.

  10. If the consistency is still soupy, bake another 5-10 minutes to thicken.