Broccoli & corn casserole

Yield: 8 Servings

Measure Ingredient
2 tablespoons Chopped onion
2 tablespoons Margarine
1 tablespoon Flour
1¼ cup Milk
1 pack (8-oz) Monterey Jack cheese; shredded
1 can (12-oz) whole kernel corn; drained
½ cup Cracker crumbs
2 packs (10-oz) frozen broccoli spears; cooked & drained

Saute onion in 1 Tbs margarine. Blend in flour. Gradually add milk & cook, stirring constantly until thickened. Add cheese, stirring until melted.

Stir in corn & ¼ cup crumbs. Arrange broccoli in a 11-3/4x7-½ inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs & margarine then sprinkle over casserole. Bake uncovered at 350 for 30 minutes. Makes 8 servings. NOTE: To make ahead of time, cover & refrigerate overnight. Bake uncovered for 45 minutes at 350.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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