Cheddar Broccoli Bake
Ingredients
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 45 ml or 33 ml margarine,
- 30 ml or 22 ml all-purpose flour
- 1 ml or 1/41/4 ml salt
- 1 ml or 1/41/4 ml pepper
- 375 ml or 1 1/21 1/2 ml skim milk
- 375 ml or 1 1/21 1/2 ml shredded light cheddar cheese (170 g/6 oz)
- 1 or - can (341 ml/12 oz) whole kernel corn,
- 1 pkg or 300300 pkg (10 oz) frozen brocoli spears,
- - vegetable cooking spray
Directions
1. Melt 15 mL (1 tbsp) of the margarine. Combine with 175 mL (3/4 cup) of the crushed cereal. Set aside for topping.
2. In large saucepan over low heat, melt remaining margarine. Stir in flour, salt and pepper; cook and stir 1 minute. Gradually add milk, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat. Add cheese, stirring until melted. Stir in remaining cereal and corn.
3. Arrange broccoli in 2 L (9 x 9") square baking pan coated with cooking spray. Pour cheese sauce over broccoli. Sprinkle with cereal topping.
4. Bake at 180° C (350° F) about 30 minutes or until thoroughly heated.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
