1 lg. cauliflower, separated into flowerets (2 1/4 lbs.), 3 (10 oz.) frozen
Salt
1 (10 oz.) pkg. frozen peas
Milk
1/4 c. butter
3/4 c. finely chopped onion
3 tbsp. flour
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. light cream
1 tbsp. butter, melted
1/4 c. dry bread crumbs

Cook cauliflower until tender; drain. Cook peas 5 minutes in 1/4 cup water and 1/4 teaspoon salt. Drain and reserve liquid. Add enough milk to liquid to make 2 cups.

In 1/4 cup hot butter in saucepan, saute onion until golden. Remove from heat. Stir in flour, 1/2 teaspoon salt, pepper, and nutmeg. Gradually stir in reserved liquid and the cream, bring to boiling, stirring constantly.

In 2-quart casserole, gently combine peas, cauliflower and sauce. Combine melted butter and bread crumbs and sprinkle over vegetables. Refrigerate, covered, overnight.

To serve, preheat oven to 400 degrees; bake casserole covered 30 minutes. Uncover and bake 20 to 30 minutes longer or until bubbly. 6-8 servings.