Friday, December 12, 2008

BROCCOLI AND CORN SCALLOP

This recipe is from an old Kraft Foods promotional give-away from December 1977.

2 tbsps chopped onion
2 tbsps Parkay margarine
1 tbsp flour
1 1/4 cups milk
8-oz pkg shredded Natural Monterey Jack cheese
12-oz can whole kernel corn, drained
1/2 cup cracker crumbs
2 (10-oz each)pkgs frozen broccoli spears, cooked and drained

Saute onion in one tablespoon of the margarine until onion is tender. Blend flour in with the onion. Gradually add the milk; cooking and stirring constantly, until thickened. Add cheese to the milk mixture, stirring until cheese is melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and remaining margarine together and sprinkle over the casserole. Bake at 350 degrees for 30 minutes.

Note: Can be made ahead, covered and refrigerated overnight (unbaked). Bake, uncovered, at 350 degrees for 45 minutes.

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