Ham and Veg Casserole

The Record’s “Recipe of the Week”:
Ham and Veg Casserole by Ruth Phillips

20 oz. frozen cauliflower florets
20 oz. frozen broccoli florets
4 T. butter
3 T. flour
3 cups milk
6 oz. (1-1/2 cups) shredded cheddar cheese
4 oz. (1 cup) grated Parmesan cheese
1/2 tsp. salt
3 cups chopped ham
3 cups fresh bread crumbs tossed with 4 T. melted butter

Cook the cauliflower and broccoli in boiling salted water until slightly underdone. Drain and set aside. Melt 4 T. of butter in a quart saucepan. Stir in the flour and blend until smooth. Gradually add the milk, stirring until thickened. Add the cheeses and salt. Stir over low heat until cheese is melted.

Place the vegetables in an ungreased 4-qt. casserole dish. Top with the ham. Pour the cheese sauce over the ham. Top with the buttered crumbs.

Bake uncovered at 350° for 20 minutes or until the bread crumbs are lightly browned.

Serves 8 to 10.