Broccoli and Corn Scallop

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

Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this comfort casserole a delicious way to cozy up to the table.

Broccoli and Corn Scallop Recipe


  • 2 Tbsp. chopped onions
  • 2 Tbsp. butter or margarine, divided
  • 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 (about 1/2 cup), divided
  • 2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained


  • Heat  oven to 350°F.
  • Cook  and stir onions in 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add cheese; cook until melted, stirring frequently. Add corn and 1/4 cup crumbs; mix well.
  • Arrange  broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.
  • Bake  30 min. or until heated through.

Recipe Tips

Serving SuggestionThis vegetable side dish makes a good accompaniment to grilled meat and fruit salad.

Make AheadAssemble recipe as directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 45 min. or until heated through.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 14 g
    • Saturated fat 8 g
    • Cholesterol 35 mg
    • Sodium 370 mg
    • Carbohydrate 16 g
    • Dietary fiber 3 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 11 g
    • Vitamin A 25 %DV
    • Vitamin C 80 %DV
    • Vitamin D n/a
    • Calcium 30 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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