Because of the canned soup ingredient, I don’t consider this completely from scratch but it makes vegetables relatively tasty.
I frequently leave out the bread crumb topping and just do a stove top method in the summer time to keep from heating the house too much with the oven.
4 cups broccoli florets
3 cups cauliflower florets
1/2 cup chopped onion
1 tablespoon butter
1 can of cream of mushroom or chicken soup
3 ounces shredded cheddar cheese
1/4 cup milk
1/2 teaspoon dried basil
3/4 cup soft bread crumbs
1 tablespoon melted butter
In large saucepan cook broccoli and cauliflower, covered in a small amount of boiling lightly salted water for 6-8 minutes or until vegetables are almost crisp-tender. Drain well and set aside.
In a small saucepan cook onion in butter over medium heat until tender, stirring occasionally. Stir in soup, cheese, milk and basil and cook over medium-low heat until cheese is melted.
Pour over vegetables and stir together, then transfer into buttered 1 1/2 quart casserole dish. Toss together bread crumbs and melted butter and sprinkle over vegetable mixture.
Bake uncovered in a 375 degree oven for 20 minutes.