Broccoli & corn casserole
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MRS ROBERT S. (BETH) MC CARTY
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .