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Preheat oven to 375° F.
Peel cucumbers, and quarter length-wise. Remove the seeds, and then dice the cucumbers into bite-sized chunks.
Place in a saucepan and cover with water. Bring to a boil and cook until tender (about 10 – 15 minutes).
Remove the skins from the onions, and then thinly slice.
Place in a saucepan and cover with water. Bring to a boil and cook until tender (about 10 – 15 minutes).
In another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper.
Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens.
In a large buttered casserole dish, layer the white sauce, cucumbers, and onions. End with a layer of white sauce.
Then sprinkle the grated cheese and breadcrumbs on the top.
Bake in the oven for 20 – 30 minutes or until hot and bubbly.