Broccoli Cauliflower Casserole

Submitted by McCormick Kitchens

"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 10

ingredients

• 1⁄2 cup plain breadcrumbs
• 1⁄4 cup plus 2 tablespoons grated parmesan cheese, divided
• 2 tablespoons butter, melted
• 1 1⁄2 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
• 1⁄4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1⁄4 cups milk
• 0.5 (4 ounce) 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.