Broccoli-Cauliflower Bake {BH&G}

Here's a tasty side or main dish!

4 cups broccoli florets (fresh or frozen)
3 cups cauliflower (fresh or frozen)
1 (10-3/4 oz) can condensed cream of mushroom soup or cream of chicken
3 oz American cheese or process Swiss chess, torn
1 T dried minced onion
1/2 tsp dried basil, thyme or marjoram, crushed (I use Italian seasoning)
3/4 cup soft bread crumbs (1 slice)

Preheat the oven to 375 degrees.  Mix soup, cheese, onion and herbs in a small saucepan over medium heat.  Either cook diced broccoli and cauliflower or pour frozen broccoli and cauliflower and layer them in a 1-1/2 quart dish (my 8x8 dish did the trick.)  Mix together the vegetables and sauce.  Melt 1 tablespoon of butter and mix with bread crumbs.  Sprinkle over the dish.  If you used fresh vegetables, bake for 15 minutes.  If you used frozen vegetables, bake for 30-35 minutes.

{Better Homes & Gardens. DeMoines, IA: Meredith Corporation, 2002. 12th ed. 514.}