Last week, Matt and I took advantage of the nicer weather and pulled the grill out. He made us a couple sirloin steaks and I helped grill some asparagus. (Really easy to do, by the way) The easiest and best way is to lay on a grill pan over the grill, brush with olive oil, and season well with salt and pepper.
I also made a new casserole dish as a side from my Food And Family magazine.
Broccoli and Corn Scallop
2 Tbsp chopped onion
2 Tbsp butter, divided
1 Tbsp flour
1-1/4 cups milk
1 pkg (8oz) shredded Monterey Jack Cheese
1 can corn, drained
12 Ritz crackers, crushed, divided
2 pkg (10oz each) frozen broccoli spears, thawed, drained
Heat oven to 350. Cook and stir onions in 1 Tbsp butter in saucepan on medium heat 1 minute. Blend in flour. Gradually add milk, stirring until blended; cook until thickened, stirring constantly. Add cheese; cook until melted. Stirring frequently. Add corn and half of cracker crumbs - mix well.
Arrange broccoli in 12x8 or 13x9 baking dish. Top with sauce. Melt remaining butter; mix with remaining crumbs. I would suggest adding more crackers than what's left - more like 10-12 crackers - so you have more of a crust on top. Sprinkle crumbs over ingredients in baking dish.
Bake 30 minutes or until heated through. Again, like always, I like to broil for just a few minutes at the end to get more of a crust on top.
And here's our full grilled meal with side dish - delicious night!
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