Broccoli Cauliflower Casserole from McCormick®

Ingredients

  • ½ cup plain dry bread crumbs
  • 2 tablespoons grated Parmesan cheese, plus
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 ½ teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
  • 1 (16 ounce) package frozen broccoli florets, thawed
  • 1 (16 ounce) package frozen cauliflower florets, thawed
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • ¼ teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 ¼ cups milk
  • 4 ounces cream cheese, cubed
  • Directions

  • Step 1

    Preheat oven to 350 degrees 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.

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  • Step 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.

  • Step 3

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

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