Broccoli and Corn Scallop |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Two of our favorite vegetables in one dish :) Recipe is from Kraft. Ingredients:
2 tablespoons chopped onions |
2 tablespoons butter or 2 tablespoons margarine, divided |
1 tablespoon flour 1-1/4 cups milk |
1 (8 ounce) package kraft shredded monterey jack cheese |
1 (11 ounce) can corn, drained |
12 ritz crackers, crushed (about 1/2 cup) |
2 (10 ounce) packages frozen broccoli spears, thawed, drained |
Directions:
1. HEAT oven to 350°F.
2. COOK and stir onions in 1 tablespoons butter in saucepan on medium heat 1 minute Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add cheese; cook until melted, stirring frequently. Add corn and 1/4 cup crumbs; mix well.
3. ARRANGE broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.
4. BAKE 30 minute or until heated through.
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