 Summary
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using fresh vegetables makes this dish delicious.
Cookware used in Recipe
 12 inch Saute Skillet View
 9X13 Bake and Roast Pan View
 3 Quart with Cover View
Prep Time
10 Minutes
Servings
8 - 10
Ingredients:
½ cup bread crumbs
¼ cup Parmesan cheese
2 Tbls Parmesan cheese
2 Tbls butter
1 ½ tsp Italian Seasoning
1 head broccoli florets
1 head cauliflower florets
2 Tbls butter
1 cup large onion
2 Tbls flour
1 tsp Garlic Salt
¼ tsp Black Pepper
1 ¼ cup milk
4 oz cream cheese
Directions:
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and ½ teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces and cook in 3 Quart Saucepan as usual.
Melt 2 tablespoons butter in 11.5'' 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 ¼ cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 9X13 Bake/Roast Pan. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
Note* Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.
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