Broccoli Cauliflower Pearl Onion Casserole

15 oz. bag frozen pearl onions, thawed, cooked, & drained

1 head cauliflower, cooked and drained, til tender, broken in small pieces

12 oz. fresh broccoli florets, cooked and drained

1/3 c. margarine

1/3 c. flour (I used self-rising)

1 can cream of mushroom soup

1/2 loaf velveeta cheese (about a pound), melted

2 c. half & half

2 T. sherry

1/3 c. grated Parmesan cheese

1/2 t. dry mustard powder

pinch of nutmeg

salt and pepper

1/2 c. cheddar cheese, grated

paprika

1 lg. can french fried onions or Panko crumbs

Melt margarine in large saucepan. Turn heat to low and add flour. Cook 2-3 minutes, stirring constantly. Stir in half and half.and sherry. Stir in Parmesan, mustard powder, nutmeg, salt, and pepper to taste. Stir well to combine all ingredients and melt cheese.Combine cooked cauliflower, melted Velveeta cheese, and mushroom soup. Add cooked onions and cooked broccoli.Spray 9x13 dish. Place vegetable mixture in dish and cover with cheese sauce. Sprinkle top with cheddar cheese and paprika. Cover with french fried onions. Bake at 350 degrees for 35-40 minutes until hot and bubbly. Yum!

*thickening with extra Parmesan instead of flour makes it fairly low carb : )

**I served it with Salisbury steak with mushroom gravy, (pictured) it would go well with most any meat : )