Friday, November 14, 2008

Let's Talk Turkey

Like many of you, I'm starting to brainstorm about all the yummy items I'll be making for Thanksgiving dinner. I can already smell the tantalizing scent of roasting turkey permeating the house.

Here's one of my faves from Kellogs.

Cheddar Broccoli Corn Bake with Kellogg's Corn Flakes(R) Original
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 6

1/4 cup margarine, 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(R) cereal (crushed to 1 cup)
1 can (16 oz.) whole kernel corn, drained
2 packages (10 oz. each) frozen broccoli spears, thawed and drained

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(R) 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.

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