Scalloped Corn & Broccoli Recipe

Name: Scalloped Corn & Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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

Servings: persons

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

1
Preheat oven 350u00b0F.
2
In a medium sauce pan melt the butter with the onion.
3
Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
4
Cook and stir until mixture is slightly thickened.
5
Add shredded cheese and cook until cheese is melted.
6
In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
7
Toss to blend.
8
Pour cheese over broccoli mixture.
9
Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
10
Bake for 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup onion, chopped, 2 tablespoons butter, 2 tablespoons flour, 1/4 teaspoon salt, and more.

Yes, Scalloped Corn & Broccoli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Corn & Broccoli

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