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Preheat oven to 400°F. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside.
Melt butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with Cheddar cheese. Top with potato nuggets.
Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.
Mauricio José Acevedo Fariñas | July 10, 2016 |