| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 2 | tb | Chopped onion |
| 2 | tb | Margarine |
| 1 | tb | Flour |
| 1 1/4 | c | Milk |
| 1 | pk | (8-oz) Monterey Jack cheese; shredded |
| 1 | cn | (12-oz) whole kernel corn; drained |
| 1/2 | c | Cracker crumbs |
| 2 | pk | (10-oz) frozen broccoli spears; cooked & drained |
INSTRUCTIONS
Saute onion in 1 Tbs margarine. Blend in flour. Gradually add milk & cook, stirring constantly until thickened. Add cheese, stirring until melted. Stir in corn & 1/4 cup crumbs. Arrange broccoli in a 11-3/4x7-1/2 inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs & margarine then sprinkle over casserole. Bake uncovered at 350 for 30 minutes. Makes 8 servings. NOTE: To make ahead of time, cover & refrigerate overnight. Bake uncovered for 45 minutes at 350. MRS ROBERT S. (BETH) MC CARTY From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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