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Broccoli/Cauliflower Casserole Recipe

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

Marie Stolson


½ cup plain dry bread crumbs
¼ cup plus 2 TBSP. parmesan cheese
1 ½ tsp. lemon pepper, divided
1 ­ 16 ounce frozen broccoli, thawed
1 ­ 16 ounce frozen cauliflower, thawed
2 TBSP. butter
1 large onion, chopped
2 TBSP. flour
1 tsp. garlic salt
¼ tsp. black pepper
1 ¼ cups milk
4 ounces cream cheese

Mix bread crumbs, 2 TBSP. cheese, 2 TBSP. melted butter and tsp. lemon pepper. Set aside. Cut up broccoli and cauliflower into bite size pieces. Melt 2 TBSP. butter in a skillet and add onion. Cook about 5 minutes until tender. Stir in flour and remaining tsp. lemon pepper, garlic salt and pepper. Add milk and cook stirring constantly until thickened. Add cream cheese and ¼ cup parmesan cheese. Stir until cream cheese melts. Add veggies and toss to coat. Put in a greased 2 quart dish. Sprinkle with bread crumb mixture. Bake at 350º F. for 40 minutes or until heated through and top is lightly brown.




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