This is the infamous broccoli cauliflower dish we had at thanksgiving. Did I mention we LOVED it?? Those of us who were having fun and enjoying our family night together, aka Team Kitchen, realized how amazing this was right from the start and we contemplated whether we should share it at all...but it didn't matter in the end because "the others" didn't want any, which was fine by us, but we were sad for them. Just for a second though, because, again, that meant we didn't have to share.
To be fair, my dad at least tasted it and when we asked him if he liked it, his response was: "I ate it, didn't I?" If you know my dad, you can imagine him saying this. I have known him my entire life and I still don't know if this comment means he likes something. It comes across as negative...but I'm just not sure...he didn't take more, which was fine because Team Kitchen was contemplating whether the pan was too hot for us to lick it clean.
Anyway, BEST dish ever. I am not a huge cauliflower fan and Andrew is sick of broccoli, but we both loved this so much we made it the next night after our Thanksgiving dinner. Try it - you'll love it. If you didn't, then you made it wrong.
It took a bit of effort, it's not nearly as easy as steaming veggies, but it's great reheated (we don't think steamed veggies are) and it's different and wonderful so it was worth the time and multiple dirty dishes invested.
Broccoli Cauliflower Casserole
- 1/2 cup plain unseasoned dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1 1/2 teaspoons McCormick® Italian Seasoning, divided or 1 1/2 teaspoons McCormick® Perfect Pinch® Salt Free Italian Seasoning, divided
**note: we have no idea what this is and neither did anyone at the store. We used an italian seasoning mix that was meant for salads, it worked. The 2nd time I used italian seasonings like in a spice jar - I think that was not as good. Either works though.
- 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
- 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cut-up
- 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 florets or cauliflower 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.
Nutrition information per serving
Fat: 11 g
Carbohydrates: 13 g
Cholesterol: 31 mg
Sodium: 432 mg
Fiber: 3 g
Protein: 7 g