Scalloped Corn & Broccoli |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a great side dish to almost any main meal! If you don't have Moneterey Jack cheese, you can use another kind. This uses a 2 1/2-qt casserole dish. Ingredients:
1/4 cup onion, chopped |
2 tablespoons butter |
2 tablespoons flour |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 1/4 cups milk |
8 ounces monterey jack cheese, shredded |
1 1/2 cups frozen corn, thawed |
2 (10 ounce) packages frozen chopped broccoli, cooked |
1/2 cup ritz cracker crumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven 350°F.
2. In a medium sauce pan melt the butter with the onion.
3. Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
4. Cook and stir until mixture is slightly thickened.
5. Add shredded cheese and cook until cheese is melted.
6. In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
7. Toss to blend.
8. Pour cheese over broccoli mixture.
9. Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
10. Bake for 20 minutes.
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