Thursday, November 14, 2013

Broccoli Cauliflower Casserole

1/2 cup bread crumbs
1/4 cup Parmesan cheese
2 Tbs Parmesan cheese
2 Tbs butter
1 1/2 tsp Italian Seasoning
1 pkg broccoli florets
1 pkg cauliflower florets
2 Tbs butter
1 cup large onion
2 Tbs flour
1 tsp Garlic Salt
1/4 tsp Black Pepper
1 1/4 cup milk
4 oz cream cheese

Preheat oven to 350°F. 
Mix bread crumbs 
2 tablespoons of the Parmesan cheese, 
2 tablespoons melted butter 
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.

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