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

Saute onion in 1 tablespoon butter, blend in flour. Gradually add milk, cook, stirring constantly until thickened. Add cheese, stirring until melted. Stir in corn and 1/4 cup crumbs. Arrange broccoli in 11 x 7 baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter and sprinkle over casserole. Bake at 350 degrees for 30 minutes. 8 servings.