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

1/4 cup of the drained corn liquid can be substituted for 1/4 cup of the milk.

Saute onion in butter in a skillet. Stir in flour. Gradually add milk, stirring until thickened and smooth. Add cheese, stirring until melted. Stir in corn. Arrange broccoli in a 2-quart shallow baking dish. Pour corn sauce over broccoli. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. 8 servings.