Ingredients:
1 cup Soy Beginnings Sprinkles, divided
3 Tablespoons refined soybean oil, divided
½ teaspoon onion powder
2 Tablespoons flour
¼ teaspoon salt
1¼ cups milk
1½ cups (6 oz.) shredded cheddar cheese
1 can (16 oz.) whole-kernel corn, drained
1 pkg. (16 oz.) frozen broccoli flowerets, thawed and drained.
Directions:
1. Heat oven to 350°
2. Melt 2 T soybean oil for casserole topping. Add onion powder. Mix with ¾
cup Soy Beginnings Sprinkles. Set aside.
3. Melt 1 T soybean oil in saucepan over low heat.
4. Stir in flour and salt. Heat until bubbly.
5. Add milk gradually, stirring until smooth, increase heat to medium and
cook until bubbly and
thickened, stirring constantly.
6. Add cheese, stirring until melted.
7. Stir in ¼ cup Soy Beginnings Sprinkles and corn. Remove from heat.
8. Arrange broccoli in a 2 qt. glass baking dish.
9. Pour cheese sauce over broccoli.
10. Sprinkle with topping.
11. Bake about 30 minutes or until bubbly and broccoli is tender.
