broccoli cauliflower casserole from mccormick®

Ingredients

• Servings: 10
• 1/2 cup plain dry bread crumbs
• 2 tablespoons grated parmesan cheese, plus
• 1/4 cup grated parmesan cheese
• 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
• 2 tablespoons flour
• 1 teaspoon mccormick® garlic salt
• 1/4 teaspoon mccormick® black pepper, coarse ground
• 1 1/4 cups milk
• 4 ounces cream cheese, cubed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees 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.