Precook broccoli in salted water with M.S.G. until barely tender. Quench in cold water to cool. Repeat with cauliflower. Layer cooled broccoli and cauliflower in buttered casserole with sprinkling of grated Swiss and Parmesan cheese between each layer (a thin sprinkling will do).

Make a rich cream sauce: 2 tablespoons butter, 2 tablespoons flour, 1/2 cup heavy cream, 1/2 cup milk, salt and pepper to taste. Pour over vegetables in casserole. Sauce may be doubled or tripled depending upon the amount of vegetables used. Top with seasoned bread crumbs and a little Parmesan cheese. Bake at 450 degrees until hot and bubbly.