Broccoli Cauliflower Casserole From Mccormick® - cooking recipe

Ingredients

1/2 cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese, plus
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 1/2 teaspoons McCormick(R) Perfect Pinch(R) 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(R) Garlic Salt
1/4 teaspoon McCormick(R) Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces cream cheese, cubed

Preparation

Preheat oven to 350 degrees 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.