Broccoli - Pecan Salad
INGREDIENTS:
2 tb Chopped onion
2 tb Margarine
1 tb Flour
1 1/4 c Milk
1 pk (8-oz) Monterey Jack cheese;
-shredded
1 cn (12-oz) whole kernel corn;
-drained
1/2 c Cracker crumbs
2 pk (10-oz) frozen broccoli
-spears; cooked & drained
2 tb Chopped onion
2 tb Margarine
1 tb Flour
1 1/4 c Milk
1 pk (8-oz) Monterey Jack cheese;
-shredded
1 cn (12-oz) whole kernel corn;
-drained
1/2 c Cracker crumbs
2 pk (10-oz) frozen broccoli
-spears; cooked & drained
Saute onion in 1 Tbs margarine. Blend in flour. Gradually add milk & cook, stirring constantly until thickened. Add cheese, stirring until melted. Stir in corn & 1/4 cup crumbs. Arrange broccoli in a 11-3/4x7-1/2 inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs & margarine then sprinkle over casserole. Bake uncovered at 350 for 30 minutes. Makes 8 servings. NOTE: To make ahead of time, cover & refrigerate overnight. Bake uncovered for 45 minutes at 350.
MRS ROBERT S. (BETH) MC CARTY
MRS ROBERT S. (BETH) MC CARTY