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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Broccoli-Corn Scallop Recipe

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This recipe for Broccoli-Corn Scallop is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. chopped onions
2 Tbsp. butter, divided
1 Tbsp. flour
1-1/4 C. milk
8 oz. shredded Monterey jack cheese
11 oz. can whole kernel corn, drained
12 Ritz crackers, crushed (1/2 cup), divided
2 -10 oz. packages frozen broccoli spears, thawed and drained
Directions:
Directions:
Heat oven to 350º.
Cook onions in 1 Tbsp. butter in saucepan on medium heat for 1 minute. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.
Add cheese, cook until melted, stirring frequently. Add corn and 1/4 C. of the cracker crumbs; mix well.
Arrange broccoli in 12"x8" baking dish; top with cheese sauce.
Melt remaining butter; mix with remaining crumbs.Sprinkle over ingredients in baking dish.
Bake for 30 minutes or until heated through.

Make ahead tip: Assemble recipe as directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and bake at 350º for 45 minutes or until heated through.
Personal Notes:
Personal Notes:
Perfect side dish with a Holiday ham.

 

 

 

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