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Broccoli and Corn Scallop

Broccoli and Corn Scallop

Prep time20 min
Total time50min
ServingsMakes 8 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A15 %DV
Vitamin C25 %DV
Calcium25 %DV
Iron6 %DV
Potassium6 %DV
Vitamin D4 %DV

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