- 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.
