Broccoli and Corn Scallop

90  Ratings
  • 20 min prep
  • 50 min total
  • Makes 8 servings.


Broccoli and Corn Scallop Recipe

Ingredients

  • 2 Tbsp. butter or margarine, divided
  • 2 Tbsp. chopped onions
  • 1 Tbsp. flour
  • 1-1/4 cups milk
  • 1 pkg. (8 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) corn, drained
  • 12 RITZ Crackers, crushed, divided
  • 2 pkg. (10 oz. each) frozen broccoli spears, thawed, well drained

Instructions

  • Heat  oven to 350°F.
  • Melt  1 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 1 min. Whisk in flour. Gradually add milk; cook and stir 2 to 3 min. or until thickened.
  • Add  cheese; cook 3 to 5 min. or until melted, stirring frequently. Remove from heat. Stir in corn and 1/4 cup cracker crumbs.
  • Place  broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over ingredients in baking dish.
  • Bake  30 min. or until heated through.

Recipe Tips

Serving SuggestionThis vegetable side dish makes the perfect recipe to serve with a mixed fresh fruit salad and your favorite grilled lean meat.

Make AheadAssemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 45 min. or until heated through.

51360

Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 14 g
    • Saturated fat 8 g
    • Cholesterol 35 mg
    • Sodium 320 mg
    • Carbohydrate 13 g
    • Dietary fiber 3 g
    • Total sugars 5 g
    •     Includes added sugars 0 g
    • Protein 11 g
    • Vitamin A 15 %DV
    • Vitamin C 25 %DV
    • Vitamin D 4 %DV
    • Calcium 25 %DV
    • Iron 6 %DV
    • Potassium 6 %DV
    • n/a indicates that data is not available

This recipe features:

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