Shelly's Recipe

BROCCOLI AND CAULIFLOWER CASSEROLE

Category: Broccoli

2 cups water
1/2 tsp salt
1 1/2 to 2 lbs broccoli and cauliflower pieces
milk
4 to 5 tbsp butter
4 tbsp flour
salt and pepper to taste
dash nutmeg, optional
2 tbsp fine dry bread crumbs
1 to 2 tbsp grated Parmesan cheese
1/8 tsp paprika

In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.

Turn vegetables into a shallow 2-quart baking dish. Melt 3 tbsp of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg.

Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tbsp of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450 for about 20 minutes, until casserole is bubbly. Serves 4.