Broccoli And Corn Scallop
A comforting casserole combining tender broccoli and sweet corn in a rich cheesy sauce, topped with crunchy bread crumbs. Perfect for family dinners or casual gatherings, this dish offers a harmonious blend of flavors and textures that appeal to both kids and adults alike.
Ingredients
Instructions
- Saute chopped onion in 2 tablespoons of butter until translucent.
- Blend in flour and cook for a minute.
- Gradually add milk, stirring constantly until the mixture thickens.
- Add shredded Cheddar cheese and stir until melted and smooth.
- Stir in canned corn and 1/4 cup bread crumbs into the cheese sauce.
- Arrange cooked and drained broccoli spears in an 11 3/4 x 7 1/2-inch dish.
- Pour the cheese sauce over the broccoli.
- Toss remaining bread crumbs with 2 tablespoons of melted butter and sprinkle over the casserole.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk, or try adding a pinch of nutmeg for extra flavor. If you’re short on time, pre-cooked frozen broccoli can be used as a shortcut. You can also substitute the Cheddar cheese with Monterey Jack or a dairy-free cheese for a different twist, making it a versatile dish suitable for various preferences.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or some crusty bread for a complete meal. For a heartier option, serve alongside grilled chicken or fish. You can also incorporate it into a brunch spread, complementing it with Joanne'S Lo-Cal Ice Cream Dessert for a delightful finish.
Storage & Reheating
Leftover broccoli and corn scallop can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F for about 15-20 minutes until warmed through, or use the microwave, covered, for quicker results. Ensure it’s heated evenly to retain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Corn Scallop contains roughly 951 calories, with 9g protein, 58g carbohydrates, and 76g fat. It is an excellent source of vitamin C (48% of the Daily Value) and iron (22% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can absolutely use fresh broccoli. Just blanch it in boiling water for 2-3 minutes before adding it to the dish. This will ensure it cooks evenly in the oven and retains its vibrant color and crunch.
Is it possible to make this dish ahead of time?
Definitely! You can prepare the entire casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. Just add an extra 10-15 minutes to the baking time if you're cooking it straight from the fridge.
What can I use as a gluten-free alternative for the flour?
You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold milk before adding it to the sauce to avoid clumping. This will help maintain the dish's creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).