| | Directions | | 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. |
|
|
| Ingredients | | - |  | 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 |
| |
| |
