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

Saute onion in butter, blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until melted. Stir in corn and 1/4 cup cracker crumbs.

Arrange broccoli in 11 x 8 inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs with 1 tablespoon melted butter. Sprinkle over casserole. Serves 8. Bake at 350 degrees for 30-45 minutes, uncovered.