Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.

• 4 cups Broccoli, stems removed
• 3 cups Cauliflower, stems removed
• 10 3/4 oz. can Condensed Cream of Mushroom Soup
• 1 tbsp Unsalted Butter
• 1 tbsp Unsalted Butter, melted
• 3 oz. American Cheese, torn into medium pieces
• 1 tbsp Onion, finely chopped
• 1/2 tsp Dried Basil
• 3/4 cup Panko Bread Crumbs

1. Preheat oven to 375* degrees F.
2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
4. Cook and stir until bubbly, stir in cooked veggies.
5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
7. Bake for 15 minutes.