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Broccoli and Corn Scallop

Prep time

20 min

Total time

50 min

Servings

Makes 8 servings.

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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

Preparation

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 Nutrition per serving
Calories		220
Total fat		14g
Saturated fat		8g
Trans fat		0.5g
Cholesterol		35mg
Sodium		320mg
Carbohydrate		13g
Dietary fiber		3g
Total sugars		5g
Added sugars		0g
Protein		11g
Vitamin A		15%DV
Vitamin C		25%DV
Calcium		25%DV
Iron		6%DV
Potassium		6%DV
Vitamin D		4%DV

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