Broccoli & Corn Scallop

I’m always looking for new easy and healthy side dish recipes. My standard go-tos are roasted brussels sprouts, sweet potatoes, steamed asparagus or broccoli, and creamed spinach.

For this recipe, I dressed up plain ol’ frozen broccoli and canned corn and made them into something special.

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Just a few easy ingredients – Meijer brand, for the win:

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My first step was to crush twelve Ritz (well, the store brand version) crackers. I happen to own a mini food processor attachment for my immersion blender, and this worked swimmingly; however, this could also be done by placing the crackers in a zip-top bag and rolling a cup over them until crushed.

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Next, I sautéed onion in butter, added flour, and cooked for one minute. Next time I would add more onions to this dish than the amount specified by the recipe, because I love ‘em.

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Gradually, I next added milk to the onion mixture, and whisked for a few minutes until the mixture had thickened.P1110569

Now for the best part: CHEEEEESE.

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Cheese sauce. Yum. Half of the cracker crumbs are also added to the cheese sauce at this point.

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Next a drained can of corn is added to the cheese sauce. I used a can of “Baja Corn,” which includes a few chiles and peppers mixed it. I’d recommend it, for added flavor and color, if you can find it.

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Next I prepared the base of my baking dish by placing frozen and thawed (and thoroughly dried!) broccoli spears at the bottom. I did slice the larger stems off some of the broccoli spears.P1110574

Pour the cheese and corn mixture atop the broccoli.

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The remaining half of the cracker crumbs are mixed with melted butter, before being sprinkled atop the casserole.

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Top with crumbs and bake for 30 minutes.

And then you’ll have something like this!:P1110579

I served this Broccoli & Corn Scallop with Salmon Croquettes. This made for a really tasty pairing, though not the most vibrant plate. The two dishes are visually quite similar!P1110581

This Broccoli and Corn Scallop recipe most definitely made for a more interesting side dish than plain veggies.

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The dish was tasty. A couple changes I’d make next time, for a bolder flavor:

    • Add much more onion!
    • Seasoning cheese sauce generously with black pepper
    • Use half (or all?) sharp cheddar for a bolder flavor

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I can imagine this would be a pleaser for picky eaters!

Broccoli and Corn Scallop

Recipe from Kraft

      • 2 Tbsp.  chopped onions (I recommend more!)
      • 2 Tbsp.  butter or margarine, divided
      • 1 Tbsp.  flour
      • 1-1/4 cups  milk
      • 8 oz. Shredded Monterey Jack Cheese, or shredded cheese of your choice
      • 1 can  (11 oz.) corn, drained
      • 12 Ritz Crackers, crushed (about 1/2 cup), divided
      • 2 pkg.  (10 oz. each) frozen broccoli spears, thawed, drained

  1. HEAT oven to 350°F.
  2. COOK and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs [half of the crumbs].
  3. PLACE broccoli in 12×8-inch baking dish [thaw, drain, and dry well to prevent a watery dish!]; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
  4. BAKE, uncovered, 30 min. or until heated through.

My rating: 7/10

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One thought on “Broccoli & Corn Scallop

  1. Pingback: Dinner Meal Plan for May 4-10 | Meg.Goes.Nom.Nom.

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