A family Thanksgiving favorite side dish turned cheesy casserole using Tillamook Sharp Cheddar Farmstyle Shreds. The perfect addition to any Thanksgiving table - move over mashed potatoes!
Preheat the oven to 350 degrees and lightly grease an 8x8 or 9x9 square or 10x6 oval baking dish.
In a large bowl, combine 2 cups of corn kernels, 2 cups of broccoli, 1 egg, 2 tablespoons of butter, 2 tablespoons of all purpose flour, 1 cup of whole milk, 2 tablespoons of granulated sugar, ¼ cup of minced onion, 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, 1 cup of Tillamook Sharp Cheddar Farmstyle Shreds and ½ crushed butter crackers. Stir to combine.
Pour the mixture into the dish and spread evenly. Sprinkle the remaining ½ cup of crushed butter crackers and the remaining 1 Cup of cheese on top of the casserole mixture.
Bake uncovered for 35-40 minutes, until nicely browned on top. Serve warm.
TIP: Frozen broccoli and corn can be used in this recipe, just defrost fully and remove any extra liquid before incorporating into dish.
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Meet the chef
Dan Pelosi
New York Times bestselling author Dan Pelosi is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. He is your best friend in the kitchen — actually, he’s family. Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love.
Dan’s first cookbook, Let’s Eat, is available now! He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.
