Broccoli Cauliflower Casserole
I found this recipe this morning on the www.mccormick.com website. "This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch." Flavor Variation: Substitute 1 teaspoon McCormick® Lemon & Pepper Seasoning Salt and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.
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READY IN: 55mins
SERVES: 10
YIELD: 1 2 quart baking dish
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup dry breadcrumbs, fine
- 2tablespoons parmesan cheese
- 2
- 1⁄2teaspoon italian seasoning
- 1(16 ounce) package frozen broccoli florets, thawed
- 1
- 2tablespoons butter
- 1
- 2tablespoons flour
- 1teaspoon italian seasoning
- 1teaspoon garlic salt
- 1⁄4
- 1 1⁄4cups milk
- 4
- 1⁄4
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DIRECTIONS
- 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 florets or cauliflower into bite-size pieces.
- 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.
- Bake 40 minutes or until heated through and top is lightly browned.
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