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Broccoli Cauliflower Casserole Recipe

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This recipe for Broccoli Cauliflower Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Mitchusson

Category:
Category:

Ingredients:  
Ingredients:  
One-half cup plain 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 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tbsp. butter
1 large onion, chopped (1 cup)
2 tbsp. flour
1 tsp. garlic salt
1/4 tsp. coarse ground black pepper
1 1/4 cup milk
4 ounces (1/2 package) cream cheese, cubed

Directions:
Directions:
Preheat oven to 350F. 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.
Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

Number Of Servings:
Number Of Servings:
10

 

 

 

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