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Creamy, cozy, and basically vegetable comfort food at its finest.
I’ll be honest: this isn’t the kind of broccoli dish that gets a nutritionist’s stamp of approval… but it is the one that’ll have the kids asking for seconds and your cousin asking for the recipe. And isn’t that its own kind of magic?
I first threw this together during a hectic week before Christmas. The fridge was half-empty, the kids were hangry, and I had exactly zero patience left. I pulled out a bag of frozen broccoli, a can of corn, and some Velveeta I’d been meaning to use up. Stirred it all into the slow cooker, added some cheddar for good measure, and crossed my fingers.
Two hours later, the house smelled like melted cheese heaven. I served it alongside baked chicken, and—hand to heart—not one floret was left behind.
Why You’ll Love This (and probably crave it on cold nights)
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It’s basically broccoli cheese soup, but thicker and more scoopable
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Hands-off—your slow cooker does all the work
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Frozen broccoli means no chopping, no washing, no fuss
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Great as a side or even spooned over rice or baked potatoes
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Comfort food that sneaks in veggies without anyone noticing
Here’s What You’ll Need (and what you can sub if your pantry’s low)
1 (18 oz) bag frozen broccoli florets
No need to thaw—just toss them in frozen. And yes, you can use chopped broccoli if that’s what you’ve got.
1 (14 oz) can cream-style corn
Sweet, creamy, and the secret ingredient that keeps things from drying out. Don’t sub this with regular corn—you’ll lose the luscious texture.
1 (10.75 oz) can cream of chicken or cheddar soup
Either works. Chicken is more classic; cheddar is… cheesier (in the best way).
4 oz Velveeta cheese, cubed
This gives that smooth, melt-in-your-mouth base. If you’re not a Velveeta person, no worries—use all cheddar and add a splash more milk to smooth things out.
½ cup sharp cheddar cheese, grated
Because layering cheese flavors is always a good idea.
1–3 tablespoons whole milk
Start with 1 tablespoon and add more later if it seems too thick. No whole milk? Use 2%, half and half, or heck—even a splash of evaporated milk works.
½ teaspoon each of onion powder & garlic powder
Adds that subtle savory depth.
¼ teaspoon paprika
A little warmth and color. Smoked paprika is a fun twist.
Kosher salt & black pepper, to taste
Start light—you can always add more after it cooks.
Optional thickener: 2 tablespoons cornstarch + 2 tablespoons water mixed into a slurry
Only needed if you want it really thick, like scoop-it-with-a-biscuit thick.
Let’s Cook (a.k.a. toss it all in and take a break)
Step 1: Make the cheesy base
Pour the condensed soup into the slow cooker. Add milk, onion powder, garlic powder, paprika, salt, and pepper. Give it a good whisk until everything’s smooth-ish.
Step 2: Add the goods
Toss in the frozen broccoli, corn, cubed Velveeta, and shredded cheddar. Stir until everything’s well-coated and mingling. It won’t look like much yet—but just wait.
Step 3: Cook it low and slow
Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, giving it a stir halfway through. The cheese will melt down into the corn and soup, the broccoli will soften, and the whole thing turns into creamy, veggie-packed comfort.
Step 4: Thicken, if you want
If you like your cheesy broccoli extra thick, whisk together the cornstarch and water, stir it in, cover, and let it cook for another 20–30 minutes. Boom—comfort food perfection.
Want to Switch It Up? Here’s How to Play
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Add rice or cooked pasta at the end to make it a full-on casserole situation.
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Swap in cauliflower if someone in your house is anti-broccoli.
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Add cooked bacon or ham for a smoky, meaty vibe.
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Top it with buttery breadcrumbs or crushed crackers and pop it under the broiler if you want that golden finish.
Leftovers & Reheating (if there are any…)
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Fridge: Store in a sealed container for up to 4 days.
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Freezer: Honestly, the texture of broccoli can get weird after freezing, but you can do it if needed.
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Reheat: Microwave with a splash of milk or heat on the stove over low, stirring to bring back the creaminess.
Leftovers tip: Spoon it over baked potatoes, stir it into cooked rice, or use it as a filling for a wrap. I’ve even used it to top nachos (don’t knock it ‘til you try it).
Just One More Thing…
This is one of those quiet recipes—nothing flashy, just a bowl of cheesy warmth that somehow makes a long day feel a little easier. It’s not trying to be fancy. It’s just real food, made simple, with a whole lot of comfort.
If you try it, I’d love to hear about it. Did your picky eater go back for seconds? Did you toss in bacon? Leave a comment, share your twist, or send me a photo—I’m always here for a good cozy food chat.
Big hugs, full bellies,
Cheesy Corn and Broccoli
Ingredients
- 1 (18 oz.) package frozen broccoli florets
- 1 (14 oz.) can cream-style corn
- 1 (10.75 oz.) can condensed cream of chicken or cheddar soup
- 4 oz. velveeta cheese, cubed
- 1/2 cup sharp cheddar cheese, grated
- 1-3 tablespoons whole milk, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- to taste kosher salt and freshly ground pepper
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Pour condensed soup into slow cooker, then whisk in milk, onion powder, garlic powder, paprika, salt, and pepper.
- Add corn, broccoli florets, cubed Velveeta, and cheddar cheese. Stir to coat everything in the cheesy sauce.
- Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, stirring halfway through.
- Optional: Whisk together cornstarch and water to make a slurry, then stir into the mixture. Cover and cook an additional 20 minutes until thickened.
- Serve hot and enjoy.
Notes