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BROCCOLI AND CORN SCALLOP



Broccoli and Corn Scallop image

Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this corn and broccoli casserole a delicious way to cozy up to the table.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 8

2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) corn, drained
12 round buttery crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained

Steps:

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

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

FESTIVE CORN 'N' BROCCOLI



Festive Corn 'n' Broccoli image

This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. -Lucile Throgmorton, Clovis, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen chopped broccoli, thawed
1 can (7 ounces) Mexicorn, drained
1/4 cup butter, cubed
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 135 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 541mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

SCALLOPED CORN AND BROCCOLI



Scalloped Corn and Broccoli image

A delicious side dish, corn and broccoli are baked with cheese until bubbly and hot. This Scalloped Corn and Broccoli makes a comforting side dish that everyone will beg for.

Provided by Deborah Harroun

Categories     Side Dish

Time 1h5m

Number Of Ingredients 7

1 (14.75 to 15 ounce) can creamed corn
2 eggs, beaten
1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup shredded Cheddar cheese
5 ounces frozen chopped broccoli

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.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 191 calories, Sugar 5 g, Sodium 735 mg, Fat 8 g, SaturatedFat 6 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 20 g, Fiber 1 g, Protein 8 g, Cholesterol 110 mg

SCALLOPED CORN & BROCCOLI



Scalloped Corn & Broccoli image

This is a great side dish to almost any main meal! If you don't have Moneterey Jack cheese, you can use another kind. This uses a 2 1/2-qt casserole dish.

Provided by VickyJ

Categories     Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup onion, chopped
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups milk
8 ounces monterey jack cheese, shredded
1 1/2 cups frozen corn, thawed
2 (10 ounce) packages frozen chopped broccoli, cooked
1/2 cup Ritz cracker crumbs
2 tablespoons butter, melted

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 CASSEROLE



Broccoli-Corn Casserole image

Great holiday dish.

Provided by Debi

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 40m

Yield 16

Number Of Ingredients 7

10 cups broccoli florets
2 (14.5 ounce) cans cream-style corn
1 egg, slightly beaten
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter, melted
¾ cup crushed buttery round crackers (such as Ritz®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
  • Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
  • Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 19.3 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 347.1 mg, Sugar 3.3 g

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