Broccoli Cauliflower Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup dry breadcrumbs, fine |
2 tablespoons parmesan cheese |
2 tablespoons butter, melted |
1/2 teaspoon italian seasoning |
1 (16 ounce) package frozen broccoli florets, thawed |
1 (16 ounce) package frozen cauliflower, thawed |
2 tablespoons butter |
1 large onion, chopped (1 cup) |
2 tablespoons flour |
1 teaspoon italian seasoning |
1 teaspoon garlic salt |
1/4 teaspoon black pepper, coarse ground |
1 1/4 cups milk |
4 ounces cream cheese, cut-up |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350°F
2. 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.
3. Cut up any large broccoli florets or cauliflower 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, 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.
5. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
6. Bake 40 minutes or until heated through and top is lightly browned.
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