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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.
time
prep:
20 min
total:
50 min
servings
total:
8 servings
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What You Need

2
Tbsp.  chopped onions
2
Tbsp.  butter or margarine, divided
1
Tbsp.  flour
1-1/4
cups  milk
1
pkg.  (8 oz.) KRAFT Shredded Monterey Jack Cheese
1
can  (11 oz.) corn, drained
12
 RITZ Crackers, crushed (about 1/2 cup), divided
2
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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