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PdfIngredients:
½ cup plain dry bread crumbs
¼ cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 ½ teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion chopped, (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
¼ teaspoon McCormick® Coarse Ground Black Pepper
1 ¼ cups milk
4 ounces (½ package) cream cheese, cubed
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and ½ teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Instructions:
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 ¼ 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.