Broccoli and Cauliflower Casserole

(Paula Deen) serves 6-8


1/2 c. butter
1 small onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1/4 c. flour
1 1/2 c. whole milk
1 c. sour cream
1 c. shredded Gruyere cheese
1 tsp. salt
1 tsp. pepper
6 c. fresh broccoli florets, steamed until crisp-tender
4 c. fresh cauliflower florets, steamed until crisp-tender
1 c. panko
2 Tblsp. butter, melted


Preheat oven to 350 degrees. Lightly grease an 11x7-inch baking dish.
In a large skillet, melt butter over medium heat. Add onion and mushrooms, and cook for 5 min. Stir in flour, and cook for 2 min., stirring constantly. Gradually stir in milk, and cook for 2 to 3 min., or until mixture thickens.
Stir in sour cream, cheese, salt, and pepper, stirring until smooth. Stir in broccoli and cauliflower, and spoon into prepared baking dish. Bake for 25 min.
In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over casserole. Bake for 15 to 20 min., or until breadcrumbs are golden brown and casserole is hot and bubbly. Serve immediately.