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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.
I love this! Great even for the pickiest of eaters.
Erin | September 04, 2013
perfect amount of sauce and cheese. easy to make. the veggie flavors shine through.
phyllis dippert | November 30, 2013
firstname.lastname@example.org | April 16, 2013
Joyce Carithers Mashburn | October 22, 2014
This is an easy tasty vegetable casserole. Thinking about adding different vegetables when I bake this again.
Joe Gamm | December 22, 2013
Nom Nom Noom Nooom mmmmmmmmm!!!!
Brian | November 22, 2013
I made this last Thanksgiving, and my family requested I make it again the next day, and again at Christmas. I use fresh veggies with this recipe instead of frozen.
Sarah | November 21, 2013
Great side dish! I made it yesterday for dinner and my husband still is talking about it!!
Kathy Sullivan | March 08, 2015
This has become my family's favorite side dish for Thanksgiving and Christmas dinners. My brother, who can't eat broccoli in any other way, eats seconds and sometimes thirds with this recipe :)
Gina | January 20, 2014
Easy to make and tasty!
Marjorie | October 22, 2014
Diane | October 29, 2014
Easy recipe and very tasty. Even the kids will eat it !
Anne | October 21, 2014
It was yum! and simple to make. I added a little bit of sour cream to it, and used fried onions instead of breadcrumbs. It was delicious!
Donna | December 14, 2013
Wonderful! Very tasty -- family loved it.
Cynthia Duhart | October 24, 2014
I made it with fresh vegetables the evening before for dinner the next day. I didn't have much cream cheese so I used old cheddar and an ounce of cream cheese. It was a hit. Everyone enjoyed it. I will definitely make this one again.
Melissa | December 26, 2013
this was a big hit !!! we loved it will definitely make it again :)
Linda Veith | October 25, 2014
Made it again on Saturday 9/13/14 and again it was a hit. So easy to make and even easier to enjoy.
Susan | September 17, 2014
tom | November 20, 2014
Jeannette | October 26, 2014
I have had this before and it' a great and tasty way to eat these veggie's. Yummy!
Joanne | November 13, 2014
yummy! with it being fall I am using fresh veggies, not too much work to blanch them. Love the combo of ingredients
Licia | November 02, 2016
A winner for us this holiday season. Fresh vegetables were used & I did not need to blanch them. Thank you McCormick for this recipe. It will become a regular for us.
Kathy | January 01, 2017
I used fresh Parmesan for the sauce and doubled the amount. I used dried Parmesan for the top. I used fresh vegetables opposed to frozen. I would make this again.
nancy | October 05, 2016
This looks wonderful can not wait to try this
Kathleen Privett | April 13, 2017
Well I'm rating without trying it. I would make these changes to make it better I think. No frozen veg, hate the texture, fresh is ALWAYS better. And no breadcrumbs, unnecessary processed starchy carbs for not reason, extra cheese sounds better to me. ditch the refined flour too, maybe coconut flour instead. It has potential
martann | December 20, 2015