|4 medium corn on the cob, par-cooked and cut from cob|
|3 stalk(s) broccoli, cut into florets|
|1 Tbsp light butter|
|1 Tbsp all-purpose flour|
|1 1/4 cup(s) 2% reduced fat milk|
|2 tsp italian seasoning|
|1 tsp sea salt|
|1 item(s) bell pepper(s), red, finely chopped (medium)|
|12 cracker(s) Nabisco Ritz Crackers, crushed|
|8 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese, shredded cheese|
HEAT oven to 350F.
Bring a medium pot of water to a boil. Cook broccoli florets 3 minutes, then drain and run under cold water to stop the cooking process.
Meanwhile, Melt 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add Italian seasoning, salt and half of the cheese; cook until melted, stirring frequently. Add corn, pepper and 1/4 cup crumbs; mix well.
Arrange broccoli in 13x9-inch baking dish; top with sauce, then remaining cheese. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.
Bake 30 min. or until heated through.
Notes: Make sure the corn and broccoli are dry or dish will be too wet.
Make-ahead, do not add cracker crumb topping until ready to put it in the oven. Bake 45 min or until heated.