Broccoli Cauliflower Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
1/2 cup(s) plain dry bread crumbs |
1/4 cup(s) plus 2 tablespoons grated parmesan cheese, divided |
2 tablespoon(s) butter, melted |
1 1/2 teaspoon(s) italian seasoning, divided |
1 16-ounce package(s) frozen broccoli florets, thawed |
1 16-ounce package(s) frozen cauliflower florets, thawed |
2 tablespoon(s) butter |
1 large onion, chopped (1 cup) |
2 tablespoon(s) flour |
1 teaspoon(s) garlic salt |
1/4 teaspoon(s) coarse ground black pepper |
1 1/4 cup(s) milk |
4 ounce(s) (1/2 package) cream cheese, cubed |
Directions:
1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 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.
3. Bake 40 minutes or until heated through and top is lightly browned.
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