Broccoli-Cauliflower Bake

2 c Broccoli flowerets, cooked

And drained 2 c Cauliflower flowerets,

Cooked and drained 1 cn (10 oz/284 ml) Condensed

Cream of Broccoli Soup 1/3 c Milk

1/4 c Grated Parmesan cheese,

Divided 1 T Butter or margarine

2 T Dry bread crumbs

Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.