1 (20 oz.) pkg. frozen cauliflower flowerets
1 (20 oz.) pkg. frozen broccoli flowerets
4 tbsp. butter
3 tbsp. flour
3 c. milk
6 oz. (or 1 1/2 c.) shredded cheddar cheese
4 oz. (or 1 c.) grated Parmesan cheese
1/2 tsp. salt
3 c. chopped ham
3 c. fresh bread crumbs tossed with 4 tbsp. melted butter

Cook cauliflower and broccoli in boiling salted water until slightly underdone. Drain and set aside. Melt 4 tablespoons butter in 1 quart saucepan. Stir in flour and blend well. Gradually add milk, stirring constantly until thickened. Add cheddar, Parmesan and salt and stir over low heat until cheese melts. Place vegetables in ungreased 4 quart casserole dish and sprinkle with chopped ham. Pour cheese sauce over all. Make a border of buttered crumbs around edge of casserole. Bake uncovered at 350 degrees for 20 to 30 minutes, or until crumbs are lightly browned. Serves 10 to 12.