Broccoli-Corn Bake

Source
Rice Crisps Fortified Ready to Eat Cereal by the US Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 3 tablespoons margarine
 * 2 cups rice crisps (such as Rice Krispies)
 * 2 tablespoons flour
 * ¾ cup skim milk
 * 1 cup shredded Cheddar cheese
 * 1 can whole kernel corn, drained
 * 1 package (10 ounce) frozen broccoli cuts, thawed, drained

Directions

 * 1) In 2-quart saucepan, melt margarine.
 * 2) Combine rice crisps and 1 tablespoon of the melted margarine. Set aside for topping.
 * 3) To remaining margarine in pan, stir in flour.
 * 4) Add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer.
 * 5) Add cheese, stirring until melted. Remove from heat.
 * 6) Stir in corn.
 * 7) Place broccoli in bottom of 10” x 6” x 2” (1½ quart) baking dish. Pour sauce evenly over broccoli. Sprinkle with cereal topping.
 * 8) Bake at 350°F about 25 minutes or until thoroughly heated and cereal has browned.