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Broccoli Cauliflower Casserole

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

Ingredients
Serves:
Directions
20 mins Prep time 40 mins Cook time
20 mins Prep time
40 mins Cook time
  • 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.

Cooking tip

Make Ahead: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

Flavor Variation: Substitute 1 teaspoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.

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Nutrition information

(Amount per serving)

  • Calories: 179Cholesterol: 31mg
  • Sodium: 432mgProtein: 7g
  • Total Fat: 11gFiber: 3g
  • Carbohydrate: 13g

Ratings & Reviews: 21

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