BROCCOLI CAULIFLOWER CASSEROLE

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Broccoli Cauliflower Casserole image

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

Provided by McCormick Kitchens

Categories     Thanksgiving

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup plain breadcrumbs
1/4 cup plus 2 tablespoons grated parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 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 (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
0.5 (4 ounce) package cream cheese, cubed

Steps:

  • 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.

Nutrition Facts : Calories 146.6, Fat 9, SaturatedFat 5.3, Cholesterol 24.9, Sodium 176.6, Carbohydrate 12.7, Fiber 2.8, Sugar 2.7, Protein 5.5

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