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Old 10-29-2005, 06:49 PM   #1
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Broccoli and Corn Scallop

If you're looking for a different side dish for Thanksgiving, you might try this one:

Broccoli and Corn Scallop
Prep: 20 min - Total: 50 min

2 Tbsp. chopped onion
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed RITZ Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 Tbsp. butter or margarine, divided


COOK and stir onion in 1 Tbsp. of the butter in medium saucepan on medium heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in corn and 1/4 cup of the crumbs.

ARRANGE broccoli in 12x8-inch baking dish; top with sauce. Mix remaining 1/4 cup crumbs and 1 Tbsp. butter, melted. Sprinkle over sauce in baking dish.

BAKE at 350F for 30 minutes or until thoroughly heated.

Makes 8 servings

Make-Ahead: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350F for 45 minutes or until thoroughly heated.

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Old 11-01-2005, 12:06 PM   #2
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Yum-yum Constance, thanks for sharing. Why wait for Thanksgiving, that sounds good enough to eat right now
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