Broccoli Cauliflower Casserole

Name: Broccoli Cauliflower Casserole
Yield: Makes 10 servings
Ingredients: ½ cup plain unseasoned dry bread crumbs; ¼ cup plus 2 tablespoons grated Parmesan cheese, divided; 2 tablespoons butter, melted; 1 ½ teaspoons McCormick® Italian Seasoning, divided or 1 1/2 McCormick® Perfect Pinch® Salt Free 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; ¼ teaspoon McCormick® Black Pepper, Coarse Ground; 1 ¼ cups milk; 4 ounces (1/2 package) cream cheese, cut-up

6 Ratings
5 Reviews

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Recipe Summary

Yield:

Makes 10 servings

Directions

Step 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 florets or cauliflower 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. Nutrition information per servingCalories: 179 Fat: 11 g Carbohydrates: 13 g Cholesterol: 31 mg Sodium: 432 mg Fiber: 3 g Protein: 7 g

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Louise

08/13/2016

This is amazing! I substituted out the milk, butter, & cheese for plant-based products. Instead of 31 mg of cholesterol, mine has 0 mg since plants have no cholesterol. I used regular flavored almond milk, Earth Balance butter, & Go Veggie vegan Parmesan.

Jpandjen

11/23/2012

KaylenM

11/27/2010

We made this for thanksgiving dinner and it was AMAZING!! We couldn't wait for it to get to the table and those of us in the kitchen snacked on it before everyone else even knew dinner was ready. We made this with two changes: We used fresh veggies and just steamed them slightly before baking. We had to leave off the garlic salt due to a garlic allergy. DELICIOUS!! This is one of our new family favorites and a great offering for potlucks.

HRowland

11/24/2010

Made this for Thanksgiving...everyone LOVED it!!!

blondegirl

11/17/2010

AWESOME RECIPE. I USED FRESH VEGGIES SLIGHTLY PRE-STEAMED. MY HUSBAND IS VERY PICKY AND EVEN HE LIKED IT. GREAT FOR HOLIDAYS OR POT LUCKS. GOOD LEFT OVER TOO.

steffilou

03/02/2010

Very yummy. Some changes I made were doubling the bread crumb topping with 1/2 regular bread crumbs, 1/2 Panko bread crumbs - the Japanese kind. I used fresh cauliflower and broccoli, and put in a 13 x 9 casserole dish with a little shredded cheddar cheese and the doubled crumb mixture. Loved it.

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Broccoli Cauliflower Casserole

Gallery

Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Broccoli Cauliflower Casserole

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Broccoli Cauliflower Casserole

Gallery

Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Broccoli Cauliflower Casserole