November 22, 2010

Broccoli Cauliflower Casserole

I found this recipe on one of those free recipe handouts that you can sometimes find by the spices at the grocery store.  This handout was a really good one, it came with 13 recipes all from McCormick® 

 I don't know about you, but I am always looking for new ways to eat my veggies! One of my favorite vegetables is broccoli.   I prefer fresh over frozen, but this recipe called for frozen, so I figured I would give it a try.  Overall, I really liked this side dish.  It was creamy, cheesy and yummy. 
Broccoli Cauliflower Casserole
adapted from: McCormick® 
1/2 c. fine plain bread crumbs
1/2 c. plus 2 Tbl. grated Parmesan cheese, divided
2 Tbl. butter, melted
1 1/2 tsp. Italian seasoning, divided
1 (16 oz.) pkg. frozen broccoli florets, thawed
1 (16 oz.) pkg. frozen cauliflower florets, thawed
2 Tbl. butter
1 large onion, chopped (1 cup)
2 Tbl. flour
1 tsp. garlic salt
1/4 tsp. black pepper
1 1/4 c. milk
4 oz. cream cheese, cubed

Mix bread crumbs, 2 Tbl. of the Parmesan cheese, 2 Tbl. melted butter and 1/2 tsp. of the Italian seasoning in a small bowl.  Cut up any large broccoli or cauliflower florets into bite-size pieces.  Melt 2 Tbl. butter in large skillet over medium heat.  Add onion, cook and stir about 5 minutes or until tender.  Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper.  Add milk; cook and stir until thickened and bubbly.  Add cream cheese and remaining 1/2 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 in a preheated 350 degree oven for 40 minutes or until heated through and top is lightly browned.  Makes around 8 servings.   

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