1 pkg. frozen broccoli
1 pkg. frozen cauliflower
3/4 stick butter
1 can condensed cream of mushroom soup
1 tbsp. milk
Buttered bread crumbs

Butter casserole. Cook broccoli and cauliflower (separately) according to package directions. Add milk to soup and stir to smooth consistency. Place broccoli on bottom of casserole and with sharp knife cut to bite size pieces. Cover with 1/2 the soup and dot with 1/2 the butter. Place cauliflower on top and add remaining soup. Sprinkle with paprika then with the browned crumbs. Bake in preheated 350 degree oven for 20 minutes or to bubbling stage. Can be made ahead but will need to cook longer.