Broccoli and Corn Scallop
Prep time20 min
Total time50min
ServingsMakes 8 servings.
Ingredients
- 2 Tbsp. butter or margarine, divided
- 2 Tbsp. chopped onions
- 1 Tbsp. flour
- 1¼ 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 Suggestion
This vegetable side dish makes the perfect recipe to serve with a mixed fresh fruit salad and your favorite grilled lean meat. - Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 45 min. or until heated through.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| 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 |