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.

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 tablespoons McCormick® Perfect Pinch® 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 McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups Milk
4 ounces (1/2 package) Cream cheese ; cubed

Servings

INSTRUCTIONS

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.

NOTES

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Broccoli Cauliflower Casserole

1/2 cup Plain dry bread crumbs 
1/4 cup plus 2 tablespoons grated parmesan cheese divided
2 tablespoons Butter melted
1 1/2 tablespoons McCormick® Perfect Pinch® 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 McCormick® Garlic Salt 
1/4 teaspoon McCormick® Black Pepper, Coarse Ground 
1 1/4 cups Milk 
4 ounces (1/2 package) Cream cheese cubed

1. 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.

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 10 Servings

Calories: 109
Calories from Fat: 56 (51%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.5g
Cholesterol 15.2mg		5 %
Sodium 640.3mg		22 %
Potassium 88.1mg		2 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 10.1g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 109

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