Broccoli Cauliflower Casserole from McCormick® recipe

All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

½ cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese, plus
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
1 ½ 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
¼ teaspoon McCormick® Black Pepper, Coarse Ground
1 ¼ cups milk
4 ounces cream cheese, cubed

Nutrition Info

165.1 calories
carbohydrate: 12.8 g
cholesterol: 29.8 mg
fat: 10.6 g
fiber: 3 g
protein: 6.3 g
saturatedFat: 6.4 g
servingSize: -
sodium: 378.8 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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.

Recipe Yield

10 servings

Recipe Note

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

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