This is a favorite vegetable whenever we have guests. This recipe was attached to a box of corn flake crumbs in the 1970’s and it is always a hit.
4 T. margarine
2 T. flour
1/4 t. salt
1-1/2 cups milk
1-1/2 cups shredded cheddar cheese
3/4 cup corn flake crumbs
1 12-oz. can whole kernel corn, drained
2 10-oz. packages frozen broccoli spears, cooked, drained
Step 1. Melt 2 T. margarine in a medium saucepan over medium heat. Stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Mix in 1/4 cup corn flake crumbs and corn.
Step 2. Arrange broccoli in 11x7-inch baking dish. Pour the cheese sauce over the broccoli stalks, leaving the flowers bare. Toss remaining 1/2 cup crumbs with 2 T. melted margarine. Sprinkle over sauce in casserole. Bake at 350 degrees about 45 minutes. Serves 8.