Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole
4.1 from 12 ratings
This creamy casserole can be made a day ahead, refrigerated, and then baked just before dinner.
Prep Time
Cook Time
Total time: 1.15 hours
  • 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.