Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole
Staff Writer
McCormick

This creamy casserole can be made a day ahead, refrigerated, and then baked just before dinner.

Click here to see 8 Late-Summer Casserole Recipes

Click here to see 10 Great Dishes to Make with Frozen Vegetables

10
Servings
252
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup plain dry breadcrumbs
  • 1/4 Cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 Tablespoons butter, melted
  • 1 1/2 Teaspoon Italian seasoning, divided
  • 16 Ounces frozen broccoli florets, thawed
  • 16 Ounces frozen cauliflower florets, thawed
  • 2 Tablespoons butter
  • 1 onion, chopped
  • 2 Tablespoons flour
  • 1 Teaspoon garlic salt
  • 1/4 Teaspoon black pepper
  • 1 1/4 Cup milk
  • 4 Ounces cream cheese, cubed

Directions

Preheat oven to 350 degrees.

Mix the breadcrumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon of the Italian seasoning in small bowl and set aside. Cut up any large broccoli or cauliflower florets into bite-sized pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add the onion and cook about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add the milk and cook until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese and cook, stirring until cream cheese is melted. Add the vegetables and toss gently to coat. Spoon into a 2-quart baking dish. Sprinkle top evenly with crumb mixture.

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

Nutritional Facts

Total Fat
11g
16%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
31mg
10%
Carbohydrate, by difference
30g
23%
Protein
10g
22%
Vitamin A, RAE
88µg
13%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
197mg
20%
Choline, total
33mg
8%
Fiber, total dietary
3g
12%
Folate, total
60µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
219mg
31%
Selenium, Se
10µg
18%
Sodium, Na
510mg
34%
Water
98g
4%
Zinc, Zn
1mg
13%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.