View source for Broccoli-Corn Bake

== Source ==
[http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-Cereal_RiceCrispsRTE.pdf Rice Crisps Fortified Ready to Eat Cereal] by the US Department of Agriculture, public domain government resource—original source of recipe
* '''Serves''': 6

== Ingredients ==
* 3 tablespoons [[margarine]]
* 2 cups [[puffed rice|rice crisps]] (such as Rice Krispies)
* 2 tablespoons [[flour]]
* ¾ cup [[non-fat milk|skim milk]]
* 1 cup shredded [[Cheddar]] cheese
* 1 can whole kernel [[corn]], drained
* 1 package (10 ounce) frozen [[broccoli]] cuts, thawed, drained

== Procedures ==
# In 2-quart saucepan, melt margarine.
# Combine rice crisps and 1 tablespoon of the melted margarine. Set aside for topping.
# To remaining margarine in pan, stir in flour.
# Add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer.
# Add cheese, stirring until melted. Remove from heat.
# Stir in corn.
# Place broccoli in bottom of 10” x 6” x 2” (1½ quart) baking dish. Pour sauce evenly over broccoli. Sprinkle with cereal topping.
# Bake at 350°F about 25 minutes or until thoroughly heated and cereal has browned.


__NOTOC__
==References==
<references/>
[[Category:Casserole Recipes]]
[[Category:Cheddar Recipes]]
[[Category:Corn Recipes]]
[[Category:Broccoli Recipes]]
[[Category:Puffed rice Recipes]]

[[Category:Broccoli Recipes]]