Ingredients

• 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

Directions

1. 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. Drain well. Remove broccoli and cauliflower from pan; set aside.

2. 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.

3. Bake, uncovered, in a 375 degree F oven about 20 minutes or until heated through.

4. Makes 8 servings

5. *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.