1 bunch fresh broccoli
1 head cauliflower
1 teaspoon lemon juice, optional
1 can cream of mushroom, cream of celery, or cream of chicken soup
1/2 cup mayonnaise
1/2 cup sour cream
2 large eggs -- well beaten
1 medium onion -- finely chopped
1 package mushrooms -- sliced
1-1/2 cups white Cheddar cheese -- grated
1/2 cup heavy cream
1-1/2 cups sharp Cheddar cheese -- grated
salt -- to taste
pepper -- to taste
1 stick butter -- melted
1 small package herb stuffing mix (Pepperidge Farm is recommended)
Preheat oven to 350°.
Cook broccoli and cauliflower until just tender, drain and add to large bowl. Add lemon juice, season to taste, and break broccoli and cauliflower into smaller pieces. Add cream of mushroom soup*, mayonnaise, sour cream, eggs, onion, mushrooms, and white Cheddar, salt and pepper to taste. Gently stir in heavy cream.
Mix butter and stuffing mix, add 1/3 to broccoli mixture to help tighten. Reserve remaining stuffing for topping. Spread broccoli mixture in 9 x 13 or larger casserole, top with Cheddar cheese.
Top casserole with remaining stuffing mix. Bake for 40 minutes, or until heated through.
