Better Broccoli Cauliflower Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe originated as a McCormick's recipe, but because I didn't read the recipe carefully to begin with, it ended up altered. It's great this way, so I've kept the changes. It's got a bold taste and nicely complements boldly seasoned grilled meats. Ingredients:
1/2 cup plain bread crumbs |
1/2 cup freshly grated parmesan cheese, divided |
2 tbl butter, melted |
2 1/2 tsp italian seasoning, divided |
1 16 oz package frozen broccoli florets, thawed |
1 t0 oz package frozen cauliflower florets, thawed |
4 tbl butter, divided |
1 cup chopped onion |
2 tbl flour |
1 tsp garlic salt |
1/4 tsp black pepper |
1 1/4 cup milk |
4 oz cream cheese, cut up |
Directions:
1. Preheat oven to 350 F.
2. Mix bread crumbs, 1/4 cup freshly grated Parmesan cheese, 2 tbl melted butter, and 1 tsp Italian seasoning in a small bowl. Set aside.
3. Melt 2 tbl butter in a large skillet. Add the onion and cook about 5 minutes. Stir in the brocolli and cauliflower. Sprinkle with 2 tbl flour and 1 1/2 tsp Italian season, 1 tsp garlic salt, and pepper. Stir.
4. Stir in the milk. Cook and stir until thickened and bubbly. Add the cream cheese and remaining 1/4 cup grated Parmesan. Cook until the cream cheese is melted.
5. Spoon the vegetables into a 2-qt baking dish. Sprinkle the top evenly with the crumb/cheese mixture.
6. Bake 40 minutes or until the bread crumb topping is browned.
7. Serve
8. This goes well as a side to grilled tenderloin smothered in spicy Montreal seasoning, or with breaded pork chops.
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