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Broccoli and Corn Scallop

Broccoli and Corn Scallop recipe
photo by:kraft
Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this corn and broccoli casserole a delicious way to cozy up to the table.
time
prep:
20 min
total:
50 min
servings
total:
8 servings
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posted:
3/19/2011
This recipe sounds good and versatile; it can be a side dish or add some chicken or tuna for a main dish. I look forward to making this for my family.
posted:
9/19/2010
We all liked this. I used half Cheddar, half Mozzarella as I didn't have any Monterey Jack on hand. Substituted fresh broccoli based on reviews and frozen (thawed) corn instead of canned.
posted:
11/26/2009
This recipe has been a traditional part of our family's Thanksgiving and Christmas dinners since my sister first discovered it (probably in the late 70's). We substitute regular crackers for the Ritz, use a tiny bit more butter and a few more cracker crumbs than the recipe calls for, and sometimes use fresh instead of frozen broccoli. I have taken this dish to many potlucks and always get asked for the recipe. You can even add ham pieces for a full meal casserole. Yummy any way, any time!
posted:
2/27/2009
Very good.
posted:
9/4/2007
It was simple and easy to arrange, tasted wonderful for a side dish. I would, however, use fresh broccoli the next time and cook it before using it in this casserole. The frozen broccoli was just too mushy for my taste.
posted:
7/24/2007
This was a good and easy recipe. Next time I will use broccoli florets instead of stems.
posted:
4/7/2007
Nice for a change. A good recipe to make ahead.
posted:
3/19/2007
Excellent side dish with raosted chicken. My husband loved it!
posted:
8/25/2006
Pretty good, used the fresh broccoli and do recommend cooking a little before you bake it. Good flavor.
posted:
5/30/2006
I used fresh broccoli and cooked it a little before adding it. I also used frozen corn instead of canned. Very tasty.
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