Broccoli and Corn Casserole
2 Tbsp. chopped onion
2 Tbsp. margarine
1 Tbsp. flour
8 oz. pkg. shredded Monterey Jack cheese
12 oz. can whole kernel corn, drained OR 1 1/2 c. frozen.
1/2 c. cracker crumbs
1 (10 oz.) pkg. frozen
1 c. milk
Cook and drain broccoli. Sauté onion in 1 tablespoon margarine. Blend in flour. Gradually add milk. Cook, stirring constantly until thickened. Stir in cheese
until melted. Stir in corn and 1/4 cup crumbs. Arrange broccoli in 11 3/4 x 7 1/2-inch
baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and margarine.
Sprinkle over casserole. Bake at 350 degrees for 30 minutes, uncovered. Serves 8.
Note: To make ahead, cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.