1 lg. cauliflower or 3 (10 oz.) pkgs. frozen
1 (10 oz. pkg. frozen peas
Milk
3/4 c. chopped onion
1/2 c. butter
3 tbsp. flour
1/8 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1 c. light cream (Half and Half)
1 tsp. melted butter
1/4 c. bread crumbs

Cook cauliflower in 1 1/2 cups salted water, simmer for 10 to 15 minutes and drain. Simmer peas for 5 minutes, drain, but reserve liquid. Add milk with liquid from peas to make 2 cups. Saute' onion in 1/4 cup butter, remove from heat; stir in flour, salt, pepper and nutmeg. Blend well. Gradulally stir in flour, salt, pepper and nutmeg. Blend well. Gradulaly stir in liquid and cream. Bring to a boil, stirring constantly. In 2 quart casserole combine cauliflower, peas, sauce and top with buttered crumbs. Refiigerate overnight. Bake, uncovered for 30 minutes, uncover for 20 to 30 minutes in 400 degree oven.