1 med. head cauliflower
1 med. head broccoli (a frozen pkg. of either or a mixture of both)
3 tbsp. butter
1/4 c. flour
2 c. milk
3/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 c. water
1/2 c. butter, melted

Break cauliflower and broccoli into smaller pieces and cook until just tender. Drain and place in shallow 2 quart casserole. Melt butter in a medium saucepan. Stir in flour and cook together a few minutes, while stirring. Remove from heat and blend in milk. Bring to a boil, stirring constantly and simmer until thickened. Pour over cauliflower (broccoli) in casserole. Combine the last 3 ingredients and spoon on top, pressing down if necessary. Bake at 350 degrees for 30 minutes.