Best Broccoli And Corn Scallopwhat You Needmake Itkraft Kitchens Tipsuse Whats On Hand Recipes

SCALLOPED CORN & BROCCOLI RECIPE - (4.7/5)

Steps:

• Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray. In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish. Bake until hot and bubbly, 1 hour.

FESTIVE CORN 'N' BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.

BROCCOLI AND CORN SCALLOP

Steps:

• 1. Heat oven to 350 degrees. Cook and stir onions in butter in medium saucepan on medium heat one minute. Blend in flour. Gradually stir in milk; cook and stir until thickened.
• 2. Add cheese; cook for 2 to 3 minutes or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
• 3. Place broccoli in a 12x8 baking dish; top with sauce. Melt remaining butter, mix with remaining cracker crumbs. Sprinkle over sauce. Bake 30 minutes or until heated through.
• 4. Bake for 30 minutes or until heated through.

SCALLOPED CORN & BROCCOLI

Steps:

• Preheat oven 350°F.
• In a medium sauce pan melt the butter with the onion.
• Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
• Cook and stir until mixture is slightly thickened.
• Add shredded cheese and cook until cheese is melted.
• In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
• Toss to blend.
• Pour cheese over broccoli mixture.
• Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
• Bake for 20 minutes.

BROCCOLI CORN BAKE

Steps:

• In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

STIR-FRIED SCALLOPS WITH BROCCOLI

Steps:

• Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
• If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
• In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
• In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
• Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
• Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.