Ingredients

1/2 cup plain dry bread crumbs
1/4 tablespoon grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
1 16 ounce package frozen broccoli florets, thawed
1 16 ounce package frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1 1/4 cups milk
4 ounce (1/2 package) cream cheese, cubed

Instructions

1. 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.

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 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 in preheated 350 degrees Fahrenheit oven 40 minutes or until heated through and top is lightly browned.

Make-Ahead Tip:

1 Unbaked casserole may be prepared day ahead. Cover and refrigerate. Bake as directed

MY NOTES

I used fresh cauliflower and broccoli so I double the sauce recipe

casseroles