This recipe provided by Kellogg’s Healthy Beginnings

Rice crisp cereal gives a crispy crunch to this classic casserole.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Mains & Sides
Servings: 6


  • 3 cups rice crisp cereal
  • 2 tbsp butter or margarine
  • 2 tbsp all-purpose flour
  • 3/4 cup fat-free milk
  • 1 cup shredded, sharp Cheddar cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 package (10 oz.) frozen broccoli cuts


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


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