A delicious cream sauce prepared with low-fat cream cheese and a flavorful, crisp topping help make this recipe a wonderful side dish. Hubby and I enjoyed our favorite meat loaf as an entrée; this veggie casserole just made the meal.
Broccoli-Cauliflower Casserole can be prepared a day ahead, refrigerated, and then baked just before dinner.
1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons 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 (1 cup)
2 tablespoons flour
1 teaspoon garlic salt (I used garlic powder)
1/4 teaspoon black pepper
1 1/4 cups milk
4 ounces (1/2 packages) cream cheese, cubed (I used low-fat)
Preheat oven to 350 degrees. In a small bowl mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon Italian seasoning. Set aside; cut into bite-sized pieces any large broccoli or cauliflower florets. Melt 2 tablespoons butter in a large skillet on medium heat. Add onion; cook and stir about 5 minutes or until onion is tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add milk; cook and stir until mixture is 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 evenly with crumb mixture. Bake 40 minutes or until casserole is heated through and top is browned. Makes 10 servings. (Source: www.mccormick.com)