Yield: 8 Servings
|2 tablespoons||Chopped onion|
|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.
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, .