Tots are all grown up. Cheesy broccoli and cauliflower casserole gets topped with tots and baked until golden for a crunchy, fun, kid and adult-friendly Easter side dish. Tip: Use frozen veggies to cut down on prep time. Photo credit: Julie Gransee from Lovely Little Kitchen.
20m
PREP TIME
55m
COOK TIME
218
CALORIES
13
INGREDIENTS
Tots are all grown up. Cheesy broccoli and cauliflower casserole gets topped with tots and baked until golden for a crunchy, fun, kid and adult-friendly Easter side dish. Tip: Use frozen veggies to cut down on prep time. Photo credit: Julie Gransee from Lovely Little Kitchen.
20m
PREP TIME
55m
COOK TIME
218
CALORIES
13
INGREDIENTS
Ingredients 14 Servings
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 cup chopped onion
- 2 tablespoons flour
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
- 1/4 cup grated Parmesan cheese
- 2 cups shredded sharp Cheddar cheese
- 1 pound frozen fried potato nuggets
INSTRUCTIONS
- 1 Preheat oven to 400°F. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside.
- 2 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.
- 3 Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.
NUTRITION INFORMATION
(per Serving)
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