2 (10 oz.) pkgs. frozen broccoli spears
1 (10 oz.) pkg. frozen cauliflower
2 tbsp. flour
2 tbsp. melted butter or regular butter
1 (4 oz.) can mushrooms
1 1/2 c. milk
1 c. cut-up processed American cheese
1/8 tsp. salt
Dash of pepper
2 tbsp. butter
1 c. bread crumbs

Cook broccoli and cauliflower separately by package directions; do not over cook. Drain and cool.

Add flour to 2 tablespoons melted butter and stir over low heat to make a smooth paste, but do not brown. Drain mushrooms. Mix liquid drained from mushrooms with milk; gradually add to flour-butter mixture, and cook, stirring. As mixture thickens, add cheese. Season with salt and pepper. Stir until cheese melts. Remove from heat and add mushrooms.

Arrange broccoli and cauliflower in alternate rows in shallow 11 x 7 x 1 1/2 inch glass baking dish or shallow casserole. Pour cheese sauce over top.

Melt 2 tablespoons butter in small skillet, add crumbs and cook, stirring until crumbs are golden brown. Spoon crumbs around edge of Broccoli/Cauliflower Scallop to make a border. Heat in moderate 350 degree oven 15 to 20 minutes or until bubbly. Serves 8 to 10.