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.