Contributed by: Mary Anderson, Summerville
“I have been married for 50 years and this is a side dish recipe that I have been making for almost as long at each of our family holiday get togethers. Hope you enjoy it.”
5 tablespoons butter, divided
2 tablespoons flour
¼ teaspoon salt
1½ cups of milk
1½ cups shredded cheddar cheese
¾ cup cornflakes crushed into crumbs, divided
1 (12-ounce) can whole corn, drained
2 (10-ounce) boxes of frozen broccoli spears, cooked and drained
Melt 2 tablespoons butter in a 2½-quart pan. Stir in flour and salt. Add the milk gradually, mixing until smooth. Cook until the mixture boils, stirring constantly.
Add the cheese, stirring until smooth.
Add ¼ cup of the crushed cornflakes and the drained corn. Arrange the cooked and drained broccoli sprears in a large glass baking dish (9x11-inch). Pour the cheese sauce over all of the broccoli.
Toss the remaining ½ cup of crushed cornflakes with the remaining 3 tablespoons butter and heat in the same pan until melted. Sprinkle over the top of the casserole. Bake in the oven uncovered 350 degrees for 30 to 35 minutes.