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. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.