2 tbsp. chopped onion
2 tbsp. butter
1 tbsp. flour
1 1/4 c. milk
8 oz. pkg. shredded Monterey Jack cheese
1 (12 oz.) can whole kernel corn, drained
1/2 c. cracker crumbs
2 (10 oz.) pkg. broccoli spears, cooked & drained

Saute onion in 1 tablespoon butter; blend in flour. Gradually add milk. Cook, stirring constantly until thickened.

Add cheese, stir until melted. Stir in corn and 1/4 cup cracker crumbs. Arrange broccoli in 11 3/4" x 7 1/2" baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter over casserole. Bake at 350 degrees for 30 minutes. Serves 8.