Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole


1/2 cup bread crumbs
1 teaspoon Garlic Salt
1/4 teaspoon Black Pepper Coarse Ground
1 1/4 cups milk
4 ounces cream cheese
1/4 cup Parmesan cheese
2 tablespoons butter
1 1/2 teaspoons Italian Seasoning
1 package broccoli florets
1 package cauliflower florets
2 tablespoons butter
1 onion
2 tablespoons flour

Preheat oven to 350°F.
Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
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 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.
Bake 40 minutes or until heated through and top is lightly browned.

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