Broccoli and Corn Scallop Casserole

Name: Broccoli and Corn Scallop Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoons chopped onion; 1 tablespoon whole wheat flour; 1 1/4 cups milk; 8 ounces shredded low fat monterey jack cheese; 1 can whole kernel corn drained; 1/2 cup low fat Ritz cracker crumbs divided; 20 ounces chopped broccoli thawed & drained; 2 tablespoons Land o' Lakes low fat butter

(1)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 tablespoons chopped onion1 tablespoon whole wheat flour1 1/4 cups milk8 ounces shredded low fat monterey jack cheese1 can whole kernel corn, drained1/2 cup low fat Ritz cracker crumbs, divided20 ounces chopped broccoli, thawed & drained2 tablespoons Land o' Lakes low fat butter

Directions

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

Arrange broccoli in 12x8 baking dish. Top with sauce. Mix remaining 1/4 cup crumbs and 1 tablespoon butter, melted. Sprinkle over sauce in baking dish.

Bake at 350 degrees for thirty minutes or until heated through.

Number of Servings: 8

Recipe submitted by SparkPeople user MUPPETTHEPUPPET.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 204.4
Total Fat: 7.0 g
Cholesterol: 8.8 mg
Sodium: 145.3 mg
Total Carbs: 13.8 g
Dietary Fiber: 2.3 g
Protein: 3.1 g

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Member Reviews

SWEETTEACH
my family was not a fan. I thought it was ok. It needed some salt and pepper. Only thing I did different was to use fresh steamed broccoli (not a fan of frozen) and used less milk. - 6/13/13