PgrancerThe family recipe box

Sides

Broccoli and Corn Scallop

Source
Kraft recipe card
Serves
8
Prep
20 min
Cook
30 min

Ingredients

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

Steps

  1. HEAT oven to 350°F.
  2. COOK and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
  3. PLACE broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
  4. BAKE 30 min. or until heated through.

Notes

Kraft Kitchens Tips: This vegetable side dish makes a good accompaniment to grilled meat and fruit salad. Make Ahead: Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 45 min. or until heated through.

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