JUDY COOKS

Broccoli and Cauliflower Gratin
FEATURED - APRIL

The vegetables are smothered in a creamy cheese sauce, then baked to perfection.
Val asked for it and here it is to share with others ...

2 tablespoons butter

1 cup chopped onion

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon dried basil

1/4 cup chopped fresh chives

1/4 teaspoon pepper

1 cup milk

6 ounces cream cheese

1 (10 ounce) package of frozen broccoli florets, cooked and well drained

1 (10 ounce) package of frozen cauliflower florets, cooked and well drain

1/2 cup fine, dry breadcrumbs

2 tablespoons butter, melted

1/4 cup grated Parmesan cheese

Melt butter in a skillet over medium heat; add onion and saute until tender (do not brown). Add flour, salt, basil, and chives, stirring well.
Add milk and cook, stirring constantly, until thickened and bubbly. Add cream cheese, stirring until melted.
Place broccoli and cauliflower in a bowl; add cheese sauce, tossing to coat, spoon into 2-quart baking dish.
Combine breadcrumbs, melted butter, and Parmesan cheese; sprinkle over broccoli mixture.
Bake at 350 degrees for 30 minutes or until thoroughly heated and crumbs are golden.

Serves 6