Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole

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Prep Time:  20 minutes   |   Cook Time:  40 minutes


½ cup plain dry bread crumbs
¼ cup plus 2 tbsp. grated Parmesan cheese, divided
2 tbsp. butter, melted
tsp. McCormick® Perfect Pinch® Italian
, divided
1 pkg. (16 oz.) frozen broccoli florets, thawed
1 pkg. (16 oz.) frozen cauliflower florets, thawed
2 tbsp. butter
1 large onion, chopped
2 tbsp. flour
1 tsp. McCormick® Garlic Salt
¼ tsp. McCormick® Coarse Ground Black Pepper
cups milk
4 oz. (½ pkg.) cream cheese, cubed



bread crumbs, 2 tbsp. of the Parmesan cheese, 2 tbsp. melted butter and ½ tsp. of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.


2 tbsp. butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining ¼ 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.


in preheated 350°F oven 40 minutes or until heated through and top is lightly browned.

Makes 10 servings.

Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.