Golden Cheddar Broccoli Bake
Ingredients:
4 tablespoons margarine
2 tablespoons flour
¼ teaspoon salt, optional
1½ cups milk
1½ cup (6 oz.) shredded sharp natural cheddar cheese
¾ cup Kellog’s corn fl ake crumbs
1 (12 oz.) can whole kernel corn, drained
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained (I prefer 1 large head of fresh broccoli if available)
Instructions:
Serves 8.
Origin of recipe: Kathy Bohne Fufaro, Nancy’s Maid of Honor—great veggie combo to make for Thanksgiving and looks so colorful, too. This is a dish Wendy always asks for on our Turkey Day table.
4 tablespoons margarine
2 tablespoons flour
¼ teaspoon salt, optional
1½ cups milk
1½ cup (6 oz.) shredded sharp natural cheddar cheese
¾ cup Kellog’s corn fl ake crumbs
1 (12 oz.) can whole kernel corn, drained
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained (I prefer 1 large head of fresh broccoli if available)
Instructions:
- Melt 2 tablespoons margarine, stir in flour and salt.
- Add milk gradually, mix until smooth.
- Cook until mixture boils, stirring constantly.
- Add cheese—stir until melted.
- Mix in ¼ cup corn flakes and corn.
- Arrange broccoli in 11 ¾” x 7 ½” baking dish. Pour cheese mixture over broccoli.
- Toss remaining ½ cup crumbs and 2 tablespoons melted margarine. Sprinkle over casserole.
- Bake at 350 degrees for 30 minutes.
Serves 8.
Origin of recipe: Kathy Bohne Fufaro, Nancy’s Maid of Honor—great veggie combo to make for Thanksgiving and looks so colorful, too. This is a dish Wendy always asks for on our Turkey Day table.