Broccoli and Corn Scallop

Broccoli and Corn Scallop
Broccoli and Corn Scallop

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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