Broccoli and Corn Scallop

Broccoli And Corn Scallop Recipe

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Lynda Sweezey


Very good. Instead of Velvetta this uses Monterey Jack Cheese. EASY

You can make 1 day ahead and refrigerate.


★★★★★ 1 vote

15 Min
30 Min


  • 2 Tbsp
    chopped onion
  • ·
  • 1 Tbsp
  • 1 1/4 c
  • 1
    (8oz) shredded monterey jack cheese
  • 1
    (12oz) can whole kernal corn (drain)
  • 1/2 c
    cracker crumbs
  • 2
    (10oz) frozen broccoli spears cook & drain

How to Make Broccoli and Corn Scallop


  1. Saute 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.
  2. Arrange 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.
  3. Bake 350 degrees..30 minutes

    To make ahead: Cover & refrigerate overnight.
    Bake,uncovered 350 degrees.....45 minutes.

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About Broccoli and Corn Scallop

Course/Dish: Vegetables

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