BROCCOLI CAULIFLOWER CASSEROLE

By á-56845

Ingredients

• 1/2 cup plain dry bread crumbs
• 1/4 c. plus 2 T grated parmesan cheese, divided
• 2 T butter, melted
• 1 1/2 t McCormick Perfect Pitch Italian Seasoning, divided
• 1 pkg (16 oz.) frozen broccoli florets, thawed
• 1 pkg (16 oz.) frozen cauliflower florets, thawed
• 2 T butter
• 1 large onion, chopped (1cup)
• 2 T flour
• 1 t McCormick Garlic Salt
• 1/4 t McCormick black pepper, coarse ground
• 1 1/4 cups milk
• 4 ounces (1/2 pkg) cream cheese, cubed

Preparation

Step 1

Preheat oven to 350. Mix bread crumbs, 2 T. parmesan cheese, 2 T. melted butter and 1/2 t. Italian seasoning in a small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite sized pieces.
Melt 2 T. butter in large skillet on medium heat. Add onion; cook and stir about 5 min. or until tender. Stir in flour, remaining1 t. 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 chees is melted. Add vegetables; toss gently to coat. Spoon into 2 qt. baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 min or until heated through and top is lightly browned.