2 tbsp. onion
2 tbsp. butter
8 oz. shredded natural Monterey Jack cheese
2 (10 oz.) pkg. broccoli spears, cooked and drained
1 1/4 c. milk
1 tbsp. flour
12 oz. corn, drained
1/2 c. cracker crumbs

Saute onion in tablespoon butter, blend in flour, gradually add milk, cook, stirring constantly until thickened. Add cheese. Stir until melted. Stir in corn and 1/4 cup crumbs. Arrange broccoli in 11 x 7 inch baking dish - stems toward center. Pour cheese sauce over center.

Toss together crumbs and remaining butter. Sprinkle over casserole. To make ahead, cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.