Broccoli Cauliflower Casserole


On my way to 100 recipes in 100 days.  Here is recipe 31: Broccoli Cauliflower Casserole!

I know that when eating veggies, it is best to not smother them in fattening toppings and sauces.  But this one is too good to pass up…..and, my toddlers loved it.  They get all the vitamins and minerals and a little fat to help their bodies absorb that good stuff.  And I get a tasty side dish.

Broccoli Cauliflower Casserole

I found this recipe on the McCormick website.  They have some great suggestions if you are looking to mix up your recipes a bit.

Broccoli Cauliflower Casserole

½ cup bread crumbs

¼ cup plus 2 tablespoon grated parmesan cheese, divided

2 tablespoon butter, melted

1 ½ teaspoon Italian seasoning, divided

16 oz frozen broccoli florets, thawed

16 oz frozen cauliflower florets, thawed

2 tablespoon butter

1 cup chopped yellow onion

2 tablespoon flour

1 teaspoon garlic salt

¼ teaspoon pepper

1 ¼ cup milk

4 oz cream cheese, cubed

1. Preheat oven to 350 degrees.  Mix the bread crumbs, 2 tablespoon of the parmesan cheese, 2 tablespoon melted butter and ½ teaspoon of the Italian seasoning in a small bowl.  Set aside.

2. Melt 2 tablespoon butter in a large skillet on medium heat.  Add onion, and cook for about 5 minutes until tender.

3. Stir in flour and remaining 1 teaspoon Italian seasoning.  Add in garlic salt and pepper.  Add milk and cook while stirring until thickened and bubbly.

4. Stir in cream cheese and remaining ¼ cup cheese.  Stir until melted.  Add vegetables and toss gently to coat.

5. Spoon in to baking dish and sprinkle top with crumb mixture.

6. Bake 40 minutes until heated through and top is browned.


Liked the Broccoli Cauliflower Casserole? You may also want to try my Broccoli Quinoa Casserole

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