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Cheddar Broccoli Corn Bake Recipe
|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)|
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 mg
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
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.