Broccoli Cauliflower Casserole

adapted from: McCormick® 


1/2 c. fine plain bread crumbs

1/2 c. plus 2 Tbl. grated Parmesan cheese, divided

2 Tbl. butter, melted

1 1/2 tsp. Italian seasoning, divided

1 (16 oz.) pkg. frozen broccoli florets, thawed

1 (16 oz.) pkg. frozen cauliflower florets, thawed

2 Tbl. butter

1 large onion, chopped (1 cup)

2 Tbl. flour

1 tsp. garlic salt

1/4 tsp. black pepper

1 1/4 c. milk

4 oz. cream cheese, cubed


Mix bread crumbs, 2 Tbl. of the Parmesan cheese, 2 Tbl. melted butter and 1/2 tsp. of the Italian seasoning in a small bowl.  Cut up any large broccoli or cauliflower florets into bite-size pieces.  Melt 2 Tbl. butter in large skillet over 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 1/2 cup Parmesan cheese; cook and stir until cream cheese is melted.  Add vegetables; toss gently to coat.  Spoon into 2-quart baking dish.  Sprinkle top evenly with crumb mixture.  Bake in a preheated 350 degree oven for 40 minutes or until heated through and top is lightly browned.  Makes around 8 servings.   

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