Cheddar Broccoli Corn Bake with Kellogg's Corn FlakesŪ Original
1/4 cup margarine or butter, divided
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups fat-free milk
1 1/2 cups (6 oz.) shredded, low-fat low sodium Cheddar cheese
2 cups Kellogg's Corn Flakes® cereal (crushed to 1 cup)
1 can (16 oz.) whole kernel corn, drained
2 packages (10 oz. each) frozen broccoli spears, thawed and drained
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.
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.
Melt remaining 2 tablespoons margarine in small saucepan. Stir in remaining cereal. Sprinkle over casserole.
Bake at 350° F about 30 minutes or until thoroughly heated. Serve hot.