Servings: Makes 8 servings
4 cups broccoli florets*
3 cups cauliflower florets*
1/2 cup chopped onion (1 medium)
1 Tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup or cream of chicken soup
3 ounces American cheese or process Swiss cheese, torn
1/4 cup milk
1/2 teaspoon dried basil, thyme, or marjoram, crushed
3/4 cup soft bread crumbs (1 slice bread)
1 Tablespoon butter or margarine, melted
In a large saucepan cook broccoli and cauliflower, covered, in a small amount of boiling lightly salted water for 6 to 8 minutes or until vegetables are almost crisp-tender.
Remove broccoli and cauliflower from pan; set aside.
In the same saucepan cook onion in 1 Tablespoon hot butter over medium heat until tender, stirring occasionally.
Stir in soup, cheese, milk, and basil.
Cook and stir over medium-low heat until bubbly and cheese melts.
Stir in cooked broccoli and cauliflower.
Transfer mixture to a 1-1/2-quart casserole.
Toss together bread crumbs and the 1 Tablespoon melted butter; sprinkle over vegetable mixture.
Bake, uncovered, in a 375º F oven about 20 minutes or until heated through.
Makes 8 servings
*Note: If you like, substitute 8 cups frozen loose-pack frozen broccoli and cauliflower, thawed, for the fresh broccoli and cauliflower florets. Prepare as above except omit step 1 and bake about 35 minutes or until heated through.