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.