Broccoli Cauliflower Casserole Recipe

This recipe needs a little help.  It is good, but it needs some more flavor.  D and I had it with the Guinness Chicken, and it had a good consistency, just not a lot of taste.  I think it needs some more salt, maybe some garlic (D put garlic powder on his leftovers), and some more pepper.  Or maybe our seasoning was too old/stale.

Still I liked it enough (I love Broccoli and Cauliflower) that I would play with the recipe.

Suggestions:
Flavored Bread Crumbs
Add fresh garlic to the onion mixture
Use a better Parm Cheese
Add more Italian Seasoning, pepper and Garlic Salt
Add some salt

Broccoli Cauliflower Casserole Recipe

Photo by ALB

Prep Time: 20 mins
Cook Time: 40 mins
Serves: 10

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

Ingredients
1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning , divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cubed

Directions

1. 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 or cauliflower florets into bite-size pieces.

2. 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.

3. Bake 40 minutes or until heated through and top is lightly browned.

Nutritional information
Total Calories: 179; Sodium: 432mg; Fat: 11g; Carbohydrates: 13g; Cholesterol: 31mg; Protein: 7g; Fiber: 3g

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

Recipe by McCormick