Cheddar Broccoli Corn Bake
|Butter/Margarine||1⁄4 Cup (4 tbs) (Divided)|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Cereal||2 Cup (32 tbs), crushed to make 1 cup (Divided)|
|Frozen broccoli spears||20 Ounce, cooked, drained (2 Packages, 10 Ounce Each)|
Melt 2 tablespoons of the butter in large saucepan over medium heat.
Stir in flour and salt.
Gradually stir in milk.
Cook until thickened and bubbly, stirring constantly.
Add cheese, stirring until melted.
Stir in corn and 1/4 cup of the crushed cereal.
Remove from heat.
Arrange broccoli in 12x8-inch glass baking dish with florets toward both long edges.
Pour cheese sauce over broccoli stalks.
Melt remaining 2 tablespoons butter in small saucepan over medium heat.
Stir in remaining 3/4 cup cereal.
Sprinkle over cheese sauce.
Bake at 350°F 30 minutes or until heated through.
Serving size: Complete recipe
Calories 1967 Calories from Fat 1013
% Daily Value*
Total Fat 117 g179.7%
Saturated Fat 71.7 g358.6%
Trans Fat 0 g
Cholesterol 337.1 mg112.4%
Sodium 2154.5 mg89.8%
Total Carbohydrates 148 g49.2%
Dietary Fiber 23.6 g94.5%
Sugars 65 g
Protein 73 g145.9%
Vitamin A 112.2% Vitamin C 366.2%
Calcium 187.1% Iron 93%
*Based on a 2000 Calorie diet