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1 lb. fresh broccoli or (10
oz.) pkg. frozen broccoli
2 to 3 c. fresh or frozen
4 Tbsp. butter or margarine
2 Tbsp. flour
1 c. milk
1 (3 oz.) pkg. cream cheese
2 oz. sharp Cheddar cheese,
shredded (1/2 c.)
1/2 c. soft bread crumbs

Advance Preparation: Slit fresh broccoli spears length-
wise, cut into 1-inch pieces. Cook in boiling water until
tender (or cook frozen broccoli or cauliflower according to
package directions). If fresh cauliflower is used break into
bite size pieces, cook in boiling salted water until tender;
In saucepan melt 2 tablespoons butter; blend in flour,
1/4 teaspoon salt and dash of pepper. Add milk, cook and stir
until thick and bubbly. Reduce heat, blend in cream cheese
until smooth. Place vegetables in a 1 1/2 to 2 quart casse-
role. Pour sauce over, mix lightly. Top with the shredded
cheese. Cover and chill. Melt remaining butter, toss with
crumbs, cover and chill.
Before serving, bake casserole, covered at 350 degrees for 30
minutes. Sprinkle crumbs around edge, bake uncovered, until
heated through, about another 30 minutes. Serves 6.

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