pat's Recipe

Broccoli and Cauliflower Casserole

Category: Vegetable

1/2 cup butter
1 small onion, chopped
1 (8-oz) pkg sliced fresh mushrooms
1/4 cup flour
1 1/2 cup whole milk
1 cup sour cream
1 cup shredded Gruyere cheese
1 tsp salt
1 tsp ground black pepper
6 cups fresh broccoli florets, steamed
until crisp tender
6 cups fresh cauliflower florets, steamed
until crisp-tender
1 cup panko
2 Tbsp butter, melted

Preheat oven to 350. Lightly grease an 11x7-inch baking dish.
In a large skillet, melt butter over medium heat. Add onion and mushrooms, and cook for 5 minutes. Stir in flour, and cook for 2 minutes, stirring constantly. Gradually stir in milk, and cook for 2 to 3 minutes, or until mixture thickens.
Stir in sour cream, cheese, salt and pepper, stirring until smooth. Stir in broccoli and cauliflower, and spoon into prepared baking dish. Bake for 25 minutes.
In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over casserole. Bake for 15 to 20 minutes, or until breadcrumbs are golden brown and casserole is hot and bubbly. Serve immediately.

makes about 6-8 servings