1 (16 oz.) pkg. frozen cauliflower
1 (16 oz.) can LeSueur peas
1 c. cream of mushroom soup
1/2 c. sour cream
1/4 c. mayonnaise
2 tbsp. lemon juice
1 tsp. tarragon or basil
2 tsp. parsley flakes
1 1/2 c. dry bread crumbs
1/3 stick butter

Cook cauliflower in boiling water with tarragon for 10 minutes. Drain. Mix peas with cauliflower. In separate bowl, mix soup, sour cream, mayonnaise and lemon juice. Put cauliflower and pea mixture on bottom of large buttered casserole and pour soup mixture over it. Melt butter; mix with bread crumbs and parsley; sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes.