CRUNCHY CHEESE, BROCCOLI AND CAUILFLOWER CASSEROLE

Just the perfect thing to serve on Thanksgiving day! I was getting bored with the green bean casserole so I decided to go on the hunt for something else that would fit the bill. I think I have found it. I thought I would share it with you ...
INGREDIENTS:

1 lb. broccoli florets

1 lb. cauliflower florets

1 cup panko crumbs or crushed Ritz crackers

1/4 cup melted butter

1 tsp. thyme

1 tsp. oregano

1 tbsp. smoked paprika

1/2 tsp. cayenne

1 tsp. black pepper

1/2 lb. Velveeta, cubed

1/4 lb. Camembert, cubed

DIRECTIONS:

Preheat oven to 450F.

In a large pot of salted boiling water blanch the broccoli and cauliflower for 3 min.

Drain and place immediately in ice water. Drain again and place on paper towels to dry.

In a small bowl add the panko crumbs, thyme, oregano, paprika, cayenne, melted butter and black pepper. Mix until well combined. Set aside.

In a medium sized casserole dish sprayed with cooking spray add the broccolli, cauliflower, Velveeta and Camembert. Top with the bread crumbs mixture. Wrap with foil and bake for 15-20 min.

Remove the foil in the last 5 minutes to brown topping.   Let rest 5 min. before serving.