Broccoli and Corn Scallop

Prep: 20 min - Total: 50 min

2 Tbsp. chopped onion
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed RITZ Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 Tbsp. butter or margarine, divided


COOK and stir onion in 1 Tbsp. of the butter in medium saucepan
on medium heat. Blend in flour. Gradually add milk; cook, stirring
constantly, until thickened. Add cheese; stir until melted. Stir
in corn and 1/4 cup of the crumbs.

ARRANGE broccoli in 12x8-inch baking dish; top with sauce. Mix
remaining 1/4 cup crumbs and 1 Tbsp. butter, melted. Sprinkle
over sauce in baking dish.

BAKE at 350°F for 30 minutes or until thoroughly heated.

Makes 8 servings

Make-Ahead: Assemble casserole as directed; cover. Refrigerate
several hours or overnight. When ready to serve, bake, uncovered,
at 350°F for 45 minutes or until thoroughly heated.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.