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
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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. |