20m
PREP TIME
40m
COOK TIME
179
CALORIES
12
INGREDIENTS
Servings: 10
Ingredients
- 1/2 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 4 tablespoons butter, divided
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 1 large onion chopped, (1 cup)
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Melt 2 tablespoons of the butter in small bowl. Add bread crumbs, 2 tablespoons of the Parmesan cheese and 1/2 teaspoon of the Italian Seasoning; mix well. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
- 2 Melt remaining 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.
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