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Broccoli and Corn Scallop Recipe

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This recipe for Broccoli and Corn Scallop, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. chopped onions
2 T butter
1 T flour
1 1/4 c milk
8 oz. package of shredded Monterey jack cheese
1 - 12oz can of corn or frozen corn
1/2 c cracker crumbs
2 - 10oz. packages of frozen broccoli spears, cooked and drained.

Directions:
Directions:
Sauted onion in 1 T butter; blend in flour. Gradually add milk; cook stirring constantly until thickened. Add cheese stirring until melted. Stir in corn and 1/4 c crumbs. Arrage broccoli in 9x13" pan. Pour cheese sauce over broccoli. Toss remaining crumbs and butter over casserole. Bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To make ahead: Cover and refrigerate overnight. Bake uncovered at 350 for 45 minutes.

 

 

 

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