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Broccoli Cauliflower Casserole




Source of Recipe


McCormick�


List of Ingredients




1 package (16 ounces) frozen broccoli cuts or florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
1 large onion, chopped (1 cup)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon McCormick� Garlic Salt
1/2 teaspoon McCormick� Basil Leaves
1 teaspoon McCormick� Lemon & Pepper Seasoning Salt
1 1/4 cups milk
4 ounces cream cheese, cut up
1/4 cup grated Parmesan cheese
1 tablespoon McCormick� Chives (Freeze-Dried)
1/2 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted


Recipe



1. Cut up any large broccoli cuts or cauliflower florets so all pieces are bite-size. Cook onion in the 2 tablespoons butter in a large skillet over medium heat until tender. Stir in flour, garlic salt, basil, and lemon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add cream cheese, the 1/4 cup grated Parmesam cheese, and chives. Cook and stir until cream cheese is melted. Add thawed vegetables; toss gently to coat. Spoon into a 2-quart casserole.

2. Toss together bread crumbs, the 2 tablespoons Parmesan cheese, and the 2 tablespoons melted butter in a small bowl. Sprinkle crumb mixture over vegetable mixture. Bake in a 350�F oven for 35 to 45 minutes or until heated through.