4 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1 1/2 c. (6 oz.) Sharp Cheddar cheese, shredded
3/4 c. cornflake crumbs
1 (12 oz.) can whole kernel white corn, drained
2 (10 oz.) pkgs. frozen broccoli spears, cooked & drained

Melt 2 tablespoons butter in large saucepan. 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 cornflake crumbs and corn. Arrange broccoli in 9 x 13-inch glass baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup crumbs with 2 tablespoons melted butter. Sprinkle over casserole. Bake at 350 degrees for 30 minutes. Yield: 8 servings.

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