2 tbsp. onion, chopped
2 tbsp. butter
1 tbsp. flour
1 1/4 c. milk
2 c. shredded Monterey Jack cheese
1 (12 oz.) can corn, drained
1/2 c. cracker crumbs
2 (10 oz.) pkgs. frozen 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 crumbs. Arrange broccoli in 11 3/4 x 7 1/2 inch baking dish. Pour sauce over broccoli. Melt remaining butter; toss with remaining crumbs. Place crumb mixture on top of casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 8.

NOTE: You may make this dish ahead. Just cover and refrigerate. Bake uncovered at 350 degrees for 45 minutes.