Broccoli and Cauliflower Casserole Recipe

  • 2 bags frozen broccoli and cauliflower
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 1/2 cups Velveeta cheese, cubed
  • 2 slices bread
  • 2 tablespoons butter, melted
In boiling water cook broccoli and cauliflower for 6 minutes; drain. Put broccoli and cauliflower in large casserole dish. In saucepan, melt 2 tablespoons butter, stir in flour. Mix well and add milk, all at once. Stir continually over medium heat, bring to a boil. Remove from heat and add Velveeta cheese and cover saucepan. Stir occasionally, return to heat if necessary to melt cheese completely. Pour over vegetables. Toast 2 slices of bread and crumble into fine bread crumbs. Mix with 2 tablespoons melted butter and sprinkle over top of cheese. If desired, add a few strips of cheese on top. Bake uncovered in 325° oven for 30 to 35 minutes.
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