2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
8-ounces monterey jack cheese, shredded
1 can (11 oz.) corn, drained
12 Ritz crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
Heat oven to 350°F. Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs. Place broccoli in 12×8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce and bake 30 minutes.
