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Broccoli Cauliflower Casserole from McCormick® Recipe

Recipe by: McCormick

"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees 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.
  • 2Melt 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.
  • 3Bake 40 minutes or until heated through and top is lightly browned.
Ingredients
  • 10 servings
  • 165 cals
  • 1/2 cup plain dry bread crumbs
  • 2 tablespoons grated Parmesan cheese, plus
  • 1/4 cup grated Parmesan cheese
  • 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
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 1/4 cups milk
  • 4 ounces cream cheese, cubed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    165
    8%
  • Fat:
    10.6
    16%
  • Carbs:
    12.8
    4%
  • Protein:
    6.3
    13%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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