Broccoli and Cauliflower Casserole

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.