Thanksgiving Day Broccoli Cauliflower Casserole

I make this every year as part of our Thanksgiving menu and everyone really enjoys it. I don't remember where the recipe came from, but I do know if I didn't make it for Thanksgiving my sister would hate me forever! Hope you enjoy this family tradition as much as we do!

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 16  ounces  frozen broccoli florets
• 16  ounces  frozen cauliflower florets
• 1  cup  fine chopped onion
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon ground pepper
• 1 1⁄4 cups milk
• 6  ounces cream cheese, cut into small cubes
• 1  cup  soft breadcrumbs
• 3  tablespoons  freshly grated parmesan cheese
• 2  tablespoons  melted butter

Directions

1. Cook vegetables as directed on packages; drain and set aside. In a saucepan saute onion in the 2 tablespoons butter till tender. Add in flour, salt, garlic powder, basil and pepper; cook 1 minute. Then pour in milk. Bring to a boil, stirring constantly, till bubbly and thickened. Add cream cheese and stir till melted. Take off heat and stir in cooked veggies. Pour in ungreased 2 quart casserole dish. In a small bowl combine breadcrumbs, Parmesan and butter. Evenly top casserole with breadcrumb topping. Sprinkle top with 1 tablespoons dried parsley. Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.