Prep 20m Cook 40m Additional - Ready In 1h
Servings 10 servings Calories 165.1

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

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake 40 minutes or until heated through and top is lightly browned.

Nutrition Facts

  • Calories 165.1
  • Carbohydrate 12.8 g
  • Cholesterol 29.8 mg
  • Fat 10.6 g
  • Fiber 3 g
  • Protein 6.3 g
  • Saturated Fat 6.4 g
  • Sodium 378.8 mg
  • Sugar 4.1 g

Reviews

  1. I had some broccoli & cauliflower in the vegetable bin that needed to be used plus 2 small sections of smoked sausage. This is the first recipe to come up in the All Recipes search - so I modified! I blanched the broccoli & cauliflower and shocked. I also seared the sausage flesh as it - Read more ...
  2. The only change I made was to use fresh broccoli and cauliflower because I had some I needed to use up. I also kept it covered until the last 10 mins to hold some of the moisture in since I was using fresh and not frozen vegetables. Turned out great. Even my mom liked it.
  3. I have made this several times and it is always a hit! I add garlic generously as my family likes it. I hate cauliflower, but I don't mind it this way!! It has been requested I make my "broccoli thing" for Thanksgiving, so I guess that means it is good :) OH! and I don't - Read more ...
  4. This was pretty good - I really liked the flavor on the cauliflower but not so much the broccoli. I also cut down on the butter (and only made half a recipe which I'm glad - it's rich). Pretty simple to make so i'll make again at some point!
  5. I made it for my church's holiday dinner and it was a hit...all of it went! The changes I made were 1 bag of frozen broccoli & cauliflower mix and 1 bag of frozen broccoli cauliflower & carrots mix. I also added cheddar cheese to the onion and milk mixture instead of parmesan and I - Read more ...
  6. Made no changes but I will next time. Needs a little spicing up. Great combination. I put this with grilled pork tenderloin recipe by: Cathy Christensen and it went well.
  7. Didn't like the spices in this recipe at all. Won't make again.
  8. I couldnt find 16oz packages of veggies so used 12.5oz. Doubled the recipe and put into a deep 10X12 baking pan. Did not thaw veggies since Im not baking until tomorrow. Fingers crossed.
  9. I made this for our Thanksgiving dinner which was held at a location out of town. I liked that I could make it ahead and bake it when we arrived at our destination. I made it without changes and it was very tasty and enjoyed by everyone.
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