Broccoli Cauliflower Casserole from McCormick

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a small bowl, combine bread crumbs, 2 tablespoons of Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon of Italian seasoning. Mix well and set aside for the topping. (3 minutes)

Recipe View Cut any large broccoli or cauliflower florets into bite-sized pieces to ensure even cooking. (5 minutes)

Recipe View Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent. (5 minutes)

Recipe View Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Cook for 1 minute, stirring constantly, to form a smooth roux. (1 minute)

Recipe View Gradually add milk, whisking continuously to prevent lumps. Cook and stir until the sauce thickens and becomes bubbly. (5 minutes)

Recipe View Add cubed cream cheese and remaining 1/4 cup Parmesan cheese. Cook and stir until the cream cheese is completely melted and the sauce is smooth and creamy. (3 minutes)

Recipe View Add the thawed broccoli and cauliflower florets to the skillet. Gently toss to coat the vegetables evenly with the cheese sauce. (2 minutes)

Recipe View Spoon the vegetable mixture into a 2-quart baking dish. (1 minute)

Recipe View Sprinkle the bread crumb mixture evenly over the top of the casserole. (1 minute)

Recipe View Bake in the preheated oven for 40 minutes, or until the casserole is heated through, the sauce is bubbly, and the bread crumb topping is golden brown. (40 minutes)

Recipe View Let stand for a few minutes before serving.