Creamed Broccoli And Cauliflower Kugel

• 1 large head broccoli florets

Creamed Broccoli And Cauliflower Kugel Rebbetzin Esther Winner

• 1 medium head cauliflower florets
• 3 tablespoons flour
• 3 tablespoons margarine
• 1 cup non-dairy creamer
• 6 Eggs
• 1 cup mayonnaise
• ½ teaspoon salt
• 2 tablespoons onion soup mix
• 2/3 cup corn flake crumbs

Soak florets in salted water for 15 minutes. Drain and rinse. Remove stems. Cook florets for 15 minutes in pot of water until tender but not too soft. Drain and mash.

In a I quart saucepan combine flour, margarine, non dairy creamer and simmer until thickened for about 5 minutes. Allow to cool another 5 minutes. Place florets in food processor, add all ingredients and mix. Sprinkle 1/3 cup corn flake crumbs in bottom of greased baking dish. Pour broccoli and cauliflower mixture over crumbs. Sprinkle remaining 1/3 crumbs over mixture. Bake in preheated 350 degree oven for 30 minutes.