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“This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 12 cup plain breadcrumbs
  • 14 cup plus 2 tablespoons grated parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1 12 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
  • 1 (16 ounce) package frozen broccoli florets, thawed
  • 1 (16 ounce) packagefrozen cauliflower florets, thawed
  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 14 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 14 cups milk
  • 0.5 (4 ounce) package cream cheese, cubed

Directions

  1. 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.
  2. 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.
  3. Bake 40 minutes or until heated through and top is lightly browned.

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