Creamy Broccoli Cauliflower Casserole

Photo: psfreeman

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

Yield: 10 servings
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  • 1/2 cup(s) plain dry bread crumbs
  • 1/4 cup(s) plus 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoon(s) butter, melted
  • 1 1/2 teaspoon(s) Italian seasoning, divided
  • 1 16-ounce package(s) frozen broccoli florets, thawed
  • 1 16-ounce package(s) frozen cauliflower florets, thawed
  • 2 tablespoon(s) butter
  • 1 large onion, chopped (1 cup)
  • 2 tablespoon(s) flour
  • 1 teaspoon(s) garlic salt
  • 1/4 teaspoon(s) ground black pepper
  • 1 1/4 cup(s) milk
  • 4 ounce(s) (1/2 package) cream cheese, cubed


  1. 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. 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.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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