BROCCOLI-CORN BAKE
Makes 6 1/2-cup servings
• 3 tablespoons margarine
• 2 cups Rice Crispies
• 2 tablespoons flour
• 3/4 cup skim milk
• 1 cup shredded Cheddar cheese
• 1 can whole kernel corn, drained
• 1 package (10 ounce) frozen broccoli cuts, thawed, drained
1. In 2-quart saucepan, melt margarine.
2. Combine rice crisps and 1 tablespoon of the melted margarine. Set aside for topping.
3. To remaining margarine in pan, stir in flour.
4. Add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer.
5. Add cheese, stirring until melted. Remove from heat.
6. Stir in corn.
7. Place broccoli in bottom of 10” x 6” x 2” (1 1/2 quart) baking dish. Pour sauce evenly over broccoli. Sprinkle with cereal topping.
8. Bake at 350°F about 25 minutes or until thoroughly heated and cereal has browned.
Nutrition Information per serving:
Calories 195
Calories from fat 59
Total Fat 6.6 g
Saturated Fat 1.4 g
Cholesterol 1 mg
Sodium 406 mg
Total Carbohydrate 2 g
Dietary Fiber 2 g
Sugar 4 g
Protein 10 g
Vitamin A 395 RE
Vitamin C 28 mg
Calcium 235 mg
Iron 1.1 mg
USDA, Food & Nutrition Service
Recipe provided by Kellogg’s
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