1 head fresh cauliflower
2 bunches fresh broccoli
1 pt. sour cream
8 oz. Cheddar cheese, grated
1/2 c. chicken broth
1 tsp. prepared mustard
3/4 c. dried bread crumbs
1/4 lb. butter, melted
3/4 c. slivered almonds

Break cauliflower and broccoli into flowerettes; parboil; drain. Arrange in buttered 9 x 13 inch baking dish. Mix sour cream, cheese, broth and mustard; pour over vegetables. Toss bread crumbs with butter; sprinkle on top, along with almonds. Bake at 325 degrees for 50 to 60 minutes. Serves 12.