All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

½ cup plain dry bread crumbs 2 tablespoons grated Parmesan cheese, plus ¼ cup grated Parmesan cheese 2 tablespoons butter, melted 1 ½ teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided 1 (16 ounce) package frozen broccoli florets, thawed 1 (16 ounce) package frozen cauliflower florets, thawed 2 tablespoons butter 1 large onion, chopped 2 tablespoons flour 1 teaspoon McCormick® Garlic Salt ¼ teaspoon McCormick® Black Pepper, Coarse Ground 1 ¼ cups milk 4 ounces cream cheese, cubed

Nutrition Info

165.1 calories carbohydrate: 12.8 g cholesterol: 29.8 mg fat: 10.6 g fiber: 3 g protein: 6.3 g saturatedFat: 6.4 g servingSize: - sodium: 378.8 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees 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.

10 servings

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.