Broccoli Cauliflower Casserole

• 1/2 cup plain dry breadcrumbs
• 1/4 cup plus 2 tablespoons grated parmesan cheese, divided
• 2 tablespoon butter, melted
• 1 1/2 teaspoon italian seasoning, divided
• 16 ounce frozen broccoli florets, thawed
• 16 ounce frozen cauliflower florets, thawed
• 2 tablespoon butter
• 1 onion, chopped
• 2 tablespoon flour
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 1/4 cup milk
• 4 ounce cream cheese, cubed

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Bake 40 minutes or until heated through and top is lightly browned.