Broccoli Cauliflower Casserole

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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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 10 servings
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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

  1. 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. 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. 3. Bake 40 minutes or until heated through and top is lightly browned.
  1. Substitute 1 teaspoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.