BROCCOLI CAULIFLOWER CASSEROLE
(Source: McCormick.com)
"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."

1/2 c. fine dry bread crumbs
1/4 c. plus 2 Tbsp. grated Parmesan cheese, divided
2 Tbsp. butter, melted
1 1/2 tsp. Italian seasoning, divided
1 (16 oz.) frozen broccoli florets, thawed (I used fresh)
1 (16 oz.) pkg. frozen cauliflower florets, thawed (I used fresh)
2 Tbsp. butter
1 Large onion, chopped (1 c.)
2 Tbsp. all-purpose flour
1 tsp. garlic salt (I used garlic powder)
1/4 tsp. black pepper, coarse ground
1 1/4 c. milk
4 oz.  cream cheese, cut-up

Preheat oven to 350 degrees.

Mix bread crumbs, 2 Tbsp. Parmesan cheese, 2 Tbsp.melted butter and 1/2 tsp. Italian seasoning in small bowl; set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

Melt 2 Tbsp. butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish (I sprayed the pan with cooking spray). Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.