Thursday, November 28, 2013

Broccoli & Cauliflower Casserole


  • 1/2 c plain dry bread crumbs
  • 2 tbsp grated parmesan cheese
  • 2 tbsp butter, melted
  • 1 1/2 tsp Italian seasoning, divided
  • 16 oz broccoli florets
  • 16 oz cauliflower florets
  • 2 tbsp butter
  • 1 lg onion, chopped
  • 2 tbsp flour
  • 1 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 1/4 c milk
  • 4 oz cream cheese, cubed
  • 1/4 c grated parmesan cheese



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.

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.