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broccoli and corn scallop

(1 rating)
mema5 avatar
Recipe by
Lynda Sweezey
@mema5
Charlotte, MI

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

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For broccoli and corn scallop

  • 2 Tbsp
    chopped onion
  • margarine
  • 1 Tbsp
    flour
  • 1 1/4 c
    milk
  • 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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