BROCCOLI AND CORN SCALLOP

[Guest guest]

Broccoli and Corn Scallop

 

Ingredients:

 

2 Tbsp. chopped onion

1 Tbsp. flour

1-1/4 cups milk

1 pkg. (8 oz.) Shredded Monterey Jack Cheese

1 can (11 oz.) whole kernel corn, drained

1/2 cup crushed RITZ Crackers crumbs, divided

2 pkg. (10 oz. each) frozen broccoli spears, thawed,

drained

2 Tbsp. butter or margarine, divided

 

Preparation:

 

Cook and stir onion in 1 Tbsp. of the butter in medium

saucepan on medium heat.

Blend in flour.

Gradually add milk; cook, stirring constantly,

until thickened.

Add cheese; stir until melted.

Stir in corn and 1/4 cup of the crumbs.

 

Arrange broccoli in 12x8-inch baking dish;

top with sauce.

Mix remaining 1/4 cup crumbs and 1 Tbsp. butter, melted.

Sprinkle over sauce in baking dish.

 

Bake at 350°F for 30 minutes or until thoroughly heated.

 

 

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