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Broccoli and Corn Scallop


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  • 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



Step 1

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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