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2 Tbsp. chopped onion
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed RITZ Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 Tbsp. butter or margarine, divided
Cook and stir onion in 1 Tbsp. of the butter in medium saucepan on medium heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in corn and 1/4 cup of the crumbs.
Arrange broccoli in 12x8-inch baking dish; top with sauce. Mix remaining 1/4 cup crumbs and 1 Tbsp. butter, melted. Sprinkle over sauce in baking dish.
Bake at 350°F for 30 minutes or until thoroughly heated.
Makes 8 servings
Make-Ahead: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 45 minutes or until thoroughly heated.
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed RITZ Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 Tbsp. butter or margarine, divided
Cook and stir onion in 1 Tbsp. of the butter in medium saucepan on medium heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in corn and 1/4 cup of the crumbs.
Arrange broccoli in 12x8-inch baking dish; top with sauce. Mix remaining 1/4 cup crumbs and 1 Tbsp. butter, melted. Sprinkle over sauce in baking dish.
Bake at 350°F for 30 minutes or until thoroughly heated.
Makes 8 servings
Make-Ahead: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 45 minutes or until thoroughly heated.
