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    Broccoli andCauliflower Casserole

    Source of Recipe


    List of Ingredients

    Broccoli andCauliflower Casserole

    2 cups water
    1/2 teaspoon salt
    1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen is okay)
    1 1/2 cup milk
    4 to 5 tablespoons butter
    4 tablespoons flour
    1 cup vegetable stock
    salt and pepper to taste
    dash nutmeg
    2 tablespoons fine dry bread crumbs
    1 to 2 tablespoons grated Parmesan cheese
    1/8 teaspoon paprika


    In a large saucepan, bring water and salt to a boil.

    Add broccoli and cauliflower; cook just until crisp-tender.

    Add milk to the vegetable stock.

    Turn vegetables into a shallow 2-quart baking dish.

    Melt 3 tablespoons of butter in the saucepan over medium heat.

    Blend in the flour, stirring until smooth and bubbly.

    Gradually stir in milk mixture.

    Cook, stirring constantly, until thickened and smooth.

    Season with the salt, pepper, and nutmeg.

    Pour sauce over broccoli and cauliflower.

    Dot with remaining 1 to 2 tablespoons of butter.

    Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables.

    Bake at 450E for about 20 minutes, until casserole is bubbly.




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