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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Broccoli Cauliflower Casserole Recipe

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This recipe for Broccoli Cauliflower Casserole is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 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.
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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