1 sm. bunch broccoli
1 sm. head cauliflower
1 sm. pkg. slivered almonds
1 tsp. butter
1 can shrimp soup
1 sm. carton (8 oz.) dairy sour cream
5-6 drops Tabasco sauce

Break broccoli and cauliflower into small pieces and wash. Boil for 5 minutes in water with a little salt. Drain. Put broccoli and cauliflower in a baking dish. Brown almonds in butter and set aside.

Mix soup, sour cream and Tabasco sauce, then add 3/4 of the almonds to mixture. Pour over broccoli and cauliflower. Sprinkle remaining almonds on top. Bake at 350 degrees for 45 minutes.