Broccoli Cauliflower Casserole Recipe

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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  • 1/2 plain dry bread crumbs
  • 1/4 plus 2 tablespoons grated Parmesan cheese, divided
  • 2 butter, melted
  • 1 1/2 McCormick® Perfect Pinch® Italian Seasoning
  • 1 (16 ounces) frozen broccoli florets, thawed
  • 1 (16 ounces) frozen cauliflower florets, thawed
  • 2 butter
  • 1 onion, chopped (1 cup)
  • 2 flour
  • 1 McCormick® Garlic Salt
  • 1/4 McCormick® Black Pepper, Coarse Ground
  • 1 1/4 milk
  • 4 (1/2 package) cream cheese, cubed
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.Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

Flavor Variation: Substitute 1 teaspoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.
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Nutrition (per serving)
: 179
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: 31
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: 432
: 3

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