Cheddar Broccoli Corn Bake with Kellogg's Corn Flakes® Original
Recipe from Kellogg's

This delectable combination of broccoli and corn becomes a family-favorite casserole when you add a creamy Cheddar cheese sauce and a crunchy Kellogg's® Corn Flakes® topping.


Cheddar Broccoli Corn Bake with Kellogg's Corn Flakes® Original

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Ingredients
  • 1/4  cup
    margarine or butter, divided
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  • 2  tablespoons
    flour
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  • 1/4  teaspoon
    salt
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  • 1 1/2  cups
    fat-free milk
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  • 1 1/2  cups
    (6 oz.) shredded, low-fat, low-sodium Cheddar cheese
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  • 2  cups
    Kellogg's® Corn Flakes® (crushed to 1 cup)
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  • 1 
    can (16 oz.) whole kernel corn, drained
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  • 2 
    packages (10 oz. each) frozen broccoli spears, thawed and drained
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Directions
1.
In 2-quart saucepan, melt 2 tablespoons of the margarine over low heat. Stir in flour and salt. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Stir in 1/4 cup of the Kellogg's® Corn Flakes® cereal and corn. Remove from heat.
2.
Arrange broccoli in 12 x 7 1/2 x 2-inch (2-quart) glass baking dish coated with cooking spray. Pour cheese sauce over broccoli.
3.
Melt remaining 2 tablespoons margarine in small saucepan. Stir in remaining cereal. Sprinkle over casserole.
4.
Bake at 350 degrees F about 30 minutes or until thoroughly heated. Serve hot.
Nutrition information
Calories 200, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 25 g, Fiber 4 g, Sugars 6 g, Protein 11 g. Daily Values: Vitamin A 40%, Vitamin C 100%, Calcium 25%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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