| | Directions | | Place cauliflower, broccoli and water in large saucepan. Bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until vegetables are crisp-tender. Drain; remove vegetables from saucepan. Melt margarine in same saucepan over medium heat. Stir in flour. Add evaporated milk; cook, stirring constantly, until mixture comes to a boil and is thickened. Add cheese; stir until melted. Stir in mushrooms; remove from heat. Stir in cauliflower and broccoli. Serves 4. |
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| Ingredients | | - |  | 2 cups Cauliflower florets |
| - | | 2 cups broccoli florets |
| - | | 1/3 cup water |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon flour |
| - | | 1/2 cup evaporated milk |
| - | | 1 can Sliced Mushrooms, drained (4 oz. can) |
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