- 2 tablespoons chopped onion
- 2 tablespoons butter or margarine, divided
- 1 tablespoon flour
- 1 1/4 cups milk
- 1 (8 ounce) package KRAFT Shredded Monterey Jack Cheese
- 1 (11 ounce) can whole kernel corn, drained
- 1/2 cup crushed RITZ Crackers, divided
- 2 (10 ounce) packages frozen broccoli spears, thawed, drained
- Preheat oven to 350 degrees F. Cook and stir onion in 1 Tbsp. of the butter in medium saucepan on medium heat for 1 minute. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add cheese; cook until melted, stirring frequently. Add corn and 1/4 cup of the crumbs; mix well.
- Arrange broccoli in 12×8-inch baking dish; top with sauce. Melt remaining 1 Tbsp. butter; mix with remaining 1/4 cup cracker crumbs. Sprinkle over ingredients in baking dish.
- Bake 30 minutes or until heated through.