20m
PREP TIME
55m
COOK TIME
218
CALORIES
13
INGREDIENTS
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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