1 pound fresh cauliflowerets, cut into 1-inch pieces
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 teaspoons olive oil, divided
1 cup panko (Japanese) bread crumbs
1 cup french-fried onions, crumbled
2 tablespoons butter
8 ounces thinly sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 cup dry vermouth or reduced-sodium chicken broth
1-1/2 cups reduced-sodium chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup cubed fully cooked ham
1/2 cup sour cream
1 cup plain Greek yogurt
1. Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry.
2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside.
3. In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in yogurt, sour cream, ham and reserved vegetables. Transfer to a greased 13x9-in. baking dish.
4. Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.
TOTAL TIME: Prep: 45 min. Bake: 30 min. YIELD: 10 servings.