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.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.