2 tbsp. chopped onion
2 tbsp. butter
1 tbsp. flour
1 1/4 c. milk
8 oz. shredded cheese
12 oz. can whole kernel corn
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 large baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter, sprinkle over casserole. Bake at 350 degrees for 30 minutes. Serves 8.

To make ahead; cover and refrigerate overnight. Bake, uncovered at 350 degrees for 45 minutes.