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Broccoli Cauliflower Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 10

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


  1/2 cup bread crumbs

  1/4 cup Parmesan cheese

  2 Tbs butter

  1 1/2 tsp McCormick® McCormick® Perfect Pinch® Italian Seasoning

  1 package broccoli florets

  1 package cauliflower florets

  2 Tbs butter

  1 onion

  2 Tbs flour

  1 tsp McCormick® McCormick® Garlic Salt

  1/4 tsp McCormick® McCormick® Black Pepper, Coarse Ground

  1 1/4 cups milk

  4 oz cream cheese

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Preheat oven to 350°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.

Nutritional Information:

Calories 179

Total Fat 11g 

Cholesterol 31mg 

Sodium 432mg 

Total Carbohydrate 13g 

Dietary Fiber 3g 

Protein 7g