Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Broccoli and Corn Scallop
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2 TBSP chopped onion |
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1 TBSP flour |
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1 cup milk |
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4 ounces shredded cheddar cheese |
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1 (8 ounce) can whole kernel corn, drained |
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1 bunch fresh broccoli |
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2 TBSP butter, divided |
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¼ cup crushed Ritz, divided |
Melt 1 TBSP butter in 10" skillet. Sauté the onion until tender. Blend in flour. Gradually add milk, stirring until thickened. Add cheese, stirring until melted. Stir in corn and ¼ cup crumbs.
Arrange broccoli in small casserole dish. Top with sauce. Mix remaining ¼ cup crumbs and 1 TBSP melted butter and sprinkle over sauce. Bake 30 minutes at 350.
NOTE: I got this from the Kraft food web site and changed it somewhat. It called for two (10 oz.) packages of frozen broccoli. I chose to use fresh and just cut off the flowerets and used them. I did NOT steam them before cooking the casserole. It also called for 8 ounces of Monterey Jack Cheese, an 11 oz. can of corn, and 1 ¼ cups milk, but I changed the amounts and type of cheese. We just like cheddar in cheese sauces, so I fixed it that way. It was quite good and we did enjoy it!