Ingredients
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1/2 cup dry breadcrumbs, fine
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2 tablespoons parmesan cheese
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2 tablespoons butter, melted
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1/2 teaspoon italian seasoning
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1 (16 ounce) package frozen cauliflower, thawed
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2 tablespoons butter
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1 large onion, chopped (1 cup)
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2 tablespoons flour
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1 teaspoon italian seasoning
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1 teaspoon garlic salt
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1/4 teaspoon black pepper, Coarse Ground
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1 1/4 cups milk
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4 ounces cream cheese, cut-up
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1/4 cup parmesan cheese, grated
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1 (16 ounce) package frozen broccoli florets, thawed
Instructions
- 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 florets or cauliflower 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.