broccoli and corn scallop

Name: Broccoli and Corn Scallop
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 2 tablespoon(s) chopped onion; - margarine; 1 tablespoon(s) flour; 1 1/4 cup(s) milk; 1 - (8oz) shredded monterey jack cheese; 1 - (12oz) can whole kernal corn (drain); 1/2 cup(s) cracker crumbs; 2 - (10oz) frozen broccoli spears cook & drain

(1 RATING)

19 Pinches

Lynda Sweezey

Charlotte, MI

Updated on Jul 21, 2011

Very good. Instead of Velvetta this uses Monterey Jack Cheese. EASY You can make 1 day ahead and refrigerate.

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prep time 15 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

2 tablespoons chopped onion
- margarine
1 tablespoon flour
1 1/4 cups milk
1 - (8oz) shredded monterey jack cheese
1 - (12oz) can whole kernal corn (drain)
1/2 cup cracker crumbs
2 - (10oz) frozen broccoli spears cook & drain

How To Make broccoli and corn scallop

Step 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.

Step 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.
Step 3

Bake 350 degrees..30 minutes To make ahead: Cover & refrigerate overnight. Bake,uncovered 350 degrees.....45 minutes.
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