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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:
11/30/2004
A little watery. Might work better you cook the brocolli first. But everyone loved it.
posted:
11/27/2004
We all tried this together on Thanksgiving... we all realy enjoyed it very much! My daughter took the recepie home with her. It is deffinitly an any time dish.
posted:
11/6/2004
Made it for Thanksgiving and it was a big hit even with the kids!
posted:
9/16/2004
We enjoy this dish, It's a great take-a-long dish. Has a nice taste to it!!
posted:
8/18/2004
I used fresh broccoli and used half light velveeta and half jack cheese. It was GREAT.
posted:
5/12/2004
The cheese sauce became too thick and was difficult to add into the casserole dish.
posted:
3/27/2004
I've made this recipe many times over the years.( I found it in a Kraft recipe insert in the TV GUIDE back in the '70's.) I've adapted it to my own taste by covering the broccoli completely with the cheese sauce.
posted:
3/3/2004
I think this would be much better with velveeta. Although the taste was okay, the texture was not. Either the cheese called for or the cracker crumbs mixed into the veggies gave this a grainy texture -- not smooth and creamy like I had hoped for. I may make something like this again, but with velveeta and topped with cracker crumbs only. And, as the other reviewer stated, the cheese is too thick.
posted:
3/2/2004
The cheese sauce was too thick. You need to add more milk to thin it down.
posted:
2/6/2004
K:1504 v0:51360
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