2 tbsp. chopped onion
2 tbsp. butter
1 tbsp. flour
1 1/4 c. milk
8 oz. pkg. shredded Monterey Jack cheese
2 oz. can whole kernel 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, stirring until melted. Stir in corn and 1/4 cup crumbs.

Arrange broccoli in 11 3/4 x 7 1/2 inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter; sprinkle over casserole. Bake at 350 degrees for 30 minutes. 8 servings.