Comida Kraft
Recipe Box

Broccoli and Corn Scallop

Prep Time
20
min.
Total Time
50
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 220
Total fat 14g
Saturated fat 8g
Cholesterol 35mg
Sodium 330mg
Carbohydrate 15g
Dietary fiber 3g
Sugars 4g
Protein 11g
% Daily Value
Vitamin A 25 %DV
Vitamin C 40 %DV
Calcium 30 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I prepared this for a Thanksgiving side dish and throughout the entire meal all that was heard was... I prepared this for a Thanksgiving side dish and throughout the entire meal all that was heard was the incredible compliments on this dish. Even two of the pickiest eaters I know (one being a 9 year old) couldn't get enough of it. The broccoli still has a nice crisp texture to it and the cheese sauce is immaculate. I also added a handful of sharp cheddar cheese to give that extra kick. I will be making this many more times to come and I am going to use different types of vegetables see what can happen. My next adventure will be broccoli, carrots, and frozen snow peas.!!!!! :)
Date published: 2002-10-15
Rated 5 out of 5 by from This recipe has been a traditional part of our family's Thanksgiving and Christmas dinners since my... 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!
Date published: 2009-11-27
Rated 4 out of 5 by from I rated this once, but could not edit my rating - 10/29/2011, 3 stars. I rated this once, but could not edit my rating - 10/29/2011, 3 stars. I gave it a 3 as written, a 4 as made and wanted to update that it was a HUGE hit at the party I took it to. Also, I took one box of wheat thins (which I thought was the PERFECT compliment to this dish and others agreed) and I actually could've used two boxes, so just wanted to late everyone know.
Date published: 2011-10-30
Rated 5 out of 5 by from This is so easy to make and I love that there's a make-ahead version. This is so easy to make and I love that there's a make-ahead version. Great flavor! I made it as a main dish. I used "fresh" corn that I had par-cooked and frozen at the end of the season - just cut off the kernels and measured the same amount called for in the recipe - I think that made a big difference.
Date published: 2011-05-05
Rated 5 out of 5 by from I recommend this recipe to everyone. I recommend this recipe to everyone. I don't eat many vegetables and was totally amazed at the wonderful flavor and ease of this recipe. My first attempt with this recipe I used frozen Broccoli and Cauliflower instead of just Broccoli. Both vegetable choices are very delicious. Thank you, Kraft.
Date published: 2005-02-24
Rated 5 out of 5 by from Very good and very easy. Very good and very easy. I use fresh broccoli because I do not like all the stems in frozen. And I use Green Giant extra sweet corn nibblets instead of canned. Just be sure to cut the broccoli in very small pieces so it doesn't turn out to hard.
Date published: 2006-04-25
Rated 4 out of 5 by from It was simple and easy to arrange, tasted wonderful for a side dish. 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.
Date published: 2007-09-04
Rated 4 out of 5 by from We all liked this. 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.
Date published: 2010-09-20
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