4 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1 1/2 c. (6 oz.) shredded Kraft Sharp Natural Cheddar Cheese
3/4 c. Kellogg's corn flake crumbs
1 (12 oz.) can whole kernel corn, drained
2 (10 oz.) pkgs. frozen broccoli spears, cooked and 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 (drained).

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 F. 30 minutes. 8 servings.

Note: To make ahead, cover unbaked casserole and refrigerate overnight. Bake uncovered at 350 degrees F. about 45 minutes.