Broccoli Cauliflower Casserole from McCormick® recipe
All Recipes 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 caloriescarbohydrate: 12.8 gcholesterol: 29.8 mgfat: 10.6 gfiber: 3 gprotein: 6.3 gsaturatedFat: 6.4 gservingSize: -sodium: 378.8 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Broccoli Cauliflower Casserole from McCormick®
Directions
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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.
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.
Bake 40 minutes or until heated through and top is lightly browned.