Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole
Broccoli Cauliflower Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup plain dry bread crumbs

  • 1/4

    cup plus 2 tablespoons grated Parmesan cheese, divided

  • 2

    tablespoons butter, melted

  • 1 1/2

    teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided

  • 1

    package (16 ounces) frozen broccoli florets, thawed

  • 1

    package (16 ounces) frozen cauliflower florets, thawed

  • 2

    tablespoons butter

  • 1

    large onion, chopped (1 cup)

  • 2

    tablespoons flour

  • 1

    teaspoon McCormick® Garlic Salt

  • 1/4

    teaspoon McCormick® Black Pepper, Coarse Ground

  • 1 1/4

    cups milk

  • 4

    ounces (1/2 package) cream cheese, cubed

Directions

Preheat oven to 350°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. 2. 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. 3. Bake 40 minutes or until heated through and top is lightly browned. Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed. Flavor Variation: Substitute 1 teaspoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.

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