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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

  • Cholesterol

    35mg

  • Sodium

    320mg

  • Total Carbohydrate

    13g

  •    Dietary Fiber

    3g

  •    Total Sugars

    5g

  •       Includes Added Sugars

    0g

  • Protein

    11g

  • 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

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