Broccoli Cauliflower Casserole
Description
This yummy side dish can be made when you are pressed for time. Prepare it 1 day in advance, refrigerate it and then bake it right before serving dinner. Using frozen cauliflower and broccoli makes it even quicker and easier.
Ingredients
1/2 c. plain dry bread crumbs
1/4 c. + 2 T. grated Parmesan cheese, divided
4 T. butter, divided
1 1/2 t. Italian Seasoning, divided
16 oz. package frozen broccoli florets, thawed
16 oz. package frozen cauliflower florets, thawed
2 T. butter
1 large onion, chopped
2 T. flour
1 t. garlic salt
1/4 t. freshly ground black pepper
1 1/4 c. milk
4 oz. cream cheese, cubed
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Mix bread crumbs, 2 T.Parmesan cheese, 2 T. melted butter and 1/2 t. Italian seasoning in asmall bowl. Set aside.
Cut up broccoli and cauliflower florets into bite-size pieces.
Melt 2 T. butter in a large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 t. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat.
Spoon into a 2 quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.