Broccoli and Corn Scallop Casserole

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Broccoli and Corn Scallop Casserole calories by ingredient

Introduction

To made ahead of time: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 degrees for 45 minutes or until heated. To made ahead of time: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 degrees for 45 minutes or until heated.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 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

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.