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Main dishes

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.
20 min
50 min
8 servings
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What You Need

Tbsp.  chopped onions
Tbsp.  butter or margarine, divided
Tbsp.  flour
cups  milk
pkg.  (8 oz.) KRAFT Shredded Monterey Jack Cheese
can  (11 oz.) corn, drained
 RITZ Crackers, crushed (about 1/2 cup), divided
pkg.  (10 oz. each) frozen broccoli spears, thawed, drained

Make It

HEAT oven to 350°F.

COOK and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. 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 sauce.

BAKE 30 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion
This vegetable side dish makes a good accompaniment to grilled meat and fruit salad.
Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 45 min. or until heated through.
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