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Cheesy Corn and Broccoli

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Prep Time 10 minutes
Course Casserole, Side Dish
Cuisine American Comfort

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

This is a great make-ahead side dish for busy weeknights or gatherings. Add crushed crackers or fried onions on top for a crunchy finish.
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