Simple Cuisine Menu Broccoli Cauliflower Casserole from McCormick® :: You Have To Try
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| Broccoli Cauliflower Casserole from McCormick® |
"This creamy casserole can be made a day beforehand, refrigerated after which baked just before dinner. Using frozen veggies makes this dish a cinch."
Ingredients :
- half of cup simple dry bread crumbs
- 2 tablespoons grated Parmesan cheese, plus
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
- 1 (sixteen ounce) bundle frozen broccoli florets, thawed
- 1 (sixteen ounce) package frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 massive onion, chopped
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 1/four cups milk
- 4 oz cream cheese, cubed
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 1H |
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- Preheat oven to 350 stages 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 apart. Cut up any massive broccoli or cauliflower florets into chew-size portions.
- Melt 2 tablespoons butter in huge skillet on medium warmness. Add onion; prepare dinner and stir about 5 mins or till soft. Stir in flour, last 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; prepare dinner and stir until thickened and bubbly. Add cream cheese and closing 1/four cup Parmesan cheese; cook dinner and stir till cream cheese is melted. Add veggies; toss lightly to coat. Spoon into 2-quart baking dish. Sprinkle top lightly with crumb mixture.
- Bake forty mins or till heated thru and pinnacle is lightly browned.
Notes :
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