Broccoli Cauliflower Casserole from McCormick®

Description

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

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

Instructions

1. Preheat oven to 350 degrees F. Mix bread crumbs
2. 2 tablespoons of the Parmesan cheese
3. 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.
4. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour
5. remaining 1 teaspoon Italian seasoning
6. 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.
7. Bake 40 minutes or until heated through and top is lightly browned.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 10