½ head broccoli, cut into small pieces
½ head cauliflower, cut into small pieces
2 tablespoons butter, plus more for topping
2 tablespoons flour
2 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
2 eggs, lightly beaten
1 cup sharp cheddar cheese
1 cup crushed crackers or bread crumbs, about ½ sleeve of Ritz or other round, buttery crackers
Butter, for top of cracker or bread crumbs
Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
Steam broccoli and cauliflower in microwave or on the stove until tender, about 3 minutes. Drain and set aside.
Melt 2 tablespoons butter in a saucepan. Whisk in flour and cook, stirring, for 1 minute. Whisk in milk, bring to boil, reduce heat and simmer for 10 minutes, until thickened. Stir in Worcestershire and mustard. Taste and add salt and pepper, as needed.
Combine vegetables, sauce, beaten eggs and cheese in large bowl. Spread in baking dish. Sprinkle with crushed crackers or bread crumbs and place pats of butter over top. Bake for 1 hour.
Makes 6-8 servings.