Broccoli and Corn Scallop

Name: Broccoli and Corn Scallop
Prep time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2 Tbsp. butter or margarine, divided; 2 Tbsp. onions; 1 Tbsp. flour; 1¼ cups milk; 1 pkg. shredded Monterey Jack cheese; 1 can corn, drained; 12 RITZ Crackers, crushed, divided; 2 pkg. frozen broccoli spears, thawed, well drained

Cook to impress this holiday season with our corn and broccoli gratin with a delicious cheese sauce made from scratch. The buttery cracker topping is perfection!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 8 servings.

Ingredient list

2 Tbsp. butter or margarine, divided
2 Tbsp. chopped onions
1 Tbsp. flour
1¼ cups milk
1 pkg. (8 oz.) shredded Monterey Jack cheese
1 can (11 oz.) corn, drained
12 RITZ Crackers, crushed, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, well drained

Directions

Heat oven to 350°F.

Melt 1 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 1 min. Whisk in flour. Gradually add milk; cook and stir 2 to 3 min. or until thickened.

Add cheese; cook 3 to 5 min. or until melted, stirring frequently. Remove from heat. 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 ingredients in baking dish.

Bake 30 min. or until heated through.

Recipe Tips

Serving SuggestionThis vegetable side dish makes the perfect recipe to serve with a mixed fresh fruit salad and your favorite grilled lean meat.
Make AheadAssemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 45 min. or until heated through.