broccoli and corn scallop
(1 rating)
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Very good. Instead of Velvetta this uses Monterey Jack Cheese. EASY You can make 1 day ahead and refrigerate.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For broccoli and corn scallop
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2 Tbspchopped onion
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margarine
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1 Tbspflour
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1 1/4 cmilk
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1(8oz) shredded monterey jack cheese
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1(12oz) can whole kernal corn (drain)
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1/2 ccracker crumbs
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2(10oz) frozen broccoli spears cook & drain
How To Make broccoli and corn scallop
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1Saute onion in 1T.margarine. Blend in flour. Gradually add milk,cook,stirring constantly,until thick. Add cheese,stirring until melted.. Stir in corn & 1/4 cup crumbs.
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2Arrange broccoli in 11-3/4" X 7-1/2"baking pan. Pour cheese sauce over broccoli. Toss remaining crumbs with 1T.melted oleo.Sprinkle over casserole.
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3Bake 350 degrees..30 minutes To make ahead: Cover & refrigerate overnight. Bake,uncovered 350 degrees.....45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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