4 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1 1/2 c. (6 oz.) shredded Kraft sharp cheddar cheese
3/4 c. Kellogg's corn flake crumbs
1 (12 oz.) can whole kernel corn, drained
2 (10 oz.) pkg. frozen broccoli spears, cooked, drained

Melt 2 tablespoons butter. 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.

Arrange broccoli in 11 3/4 x 7 1/2 inch baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup crumbs with 2 tablespoons butter, melted; sprinkle over casserole. Bake at 350 degrees for 30 minutes.

To make ahead, cover unbaked casserole and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Serves 8.