BROCCOLI CAULIFLOWER CASSEROLE

By gammy

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

• 1/2 CUP PLAIN UNSEASONED DRY BREAD
• CRUMBS (I PREFER CORN FLAKES
• CRUMBS)
• 1/4 CUP PLUS 2 TABLESPOONS GRATED
• PARMESAN CHEESE, DIVIDED
• 2 TABLESPOONS BUTTER, MELTED
• 1-1/2 TEASPOONS ITALIAN SEASONING,
• DIVIDED
• 1 PACKAGE (16 OZ) FROZEN BROCCOLI
• FLORETS, THAWED
• 1 PACKAGE (16 OZ) FROZEN
• CAULIFLOWER FLORETS, THAWED
• 2 TABLESPOONS BUTTER
• 1 LARGE ONION, CHOPPED (1 CUP)
• 2 TABLESPOONS FLOUR
• 1 TEASPOON GARLIC SALT
• 1/4 TEASPOON BLACK PEPPER, COARSE
• GROUND
• 1-1/4 CUPS MILK
• 4 OUNCES (1/2) PACKAGE CREAM CHEESE
• CUT-UP

Details

Servings 10

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. 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 FLORETS OR CAULIFLOWER 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.
TIP:
UNBAKED CASSEROLE MAY BE PREPARED 1 DAY AHEAD. COVER AND REFRIGERATE. BAKE AS DIRECTED.