Broccoli Cauliflower Casserole



  • 12
    cup plain breadcrumbs
  • 14
    cup plus 2 tablespoons grated parmesan cheese, divided
  • 2
    tablespoons butter, melted
  • 1 12
    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 (1 cup)
  • 2
    tablespoons flour
  • 1
    teaspoon McCormick® Garlic Salt
  • 14
    teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 14
    cups milk
  • 0.5
    (4 ounce) package cream cheese, cubed


  • 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.
  • 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.