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.