2 tbsp. chopped onion
3 tbsp. butter
1 tbsp. flour
1 1/4 c. milk
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 (12 oz.) can whole kernel corn, drained
3/4 c. salted cracker crumbs
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained or the equivalent in fresh broccoli

Saute onion in 1 tablespoon butter; blend in flour. Gradually stir in milk and cook, stirring constantly, until sauce is thickened. Add cheese and stir until cheese is melted. Stir in corn and 1/4 cup cracker crumbs. Arrange broccoli in a 7 x 11 inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter (melted) and sprinkle on top. Bake at 350 degrees for 30 minutes.

May be made ahead. Cover and refrigerate overnight, then bake, uncovered, at 350 degrees for 45 minutes. Serves 8.