Shelly's Recipe

BROCCOLI CAULIFLOWER CASSEROLE

Category: Sides

1/2 cup fine dry bread crumbs
1/4 cup plus 2 tbsp grated Parmesan cheese, divided
2 tbsp butter, melted
1-1/2 tsp Italian Seasoning, divided
1 (16 oz) pkg frozen broccoli florets, thawed
1 (16 oz) pkg frozen cauliflower florets, thawed
2 tbsp butter
1 large onion, chopped (1 cup)
2 tbsp flour
1 tsp garlic salt
1/4 tsp pepper
1-1/4 cups milk
4 oz (1/2 pkg) cream cheese, cut-up

Preheat oven to 350. 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.
per one serving