Thanksgiving Day Broccoli Cauliflower Casserole - cooking recipe

Ingredients

16 ounces frozen broccoli florets
16 ounces frozen cauliflower florets
1 cup fine chopped onion
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1 1/4 cups milk
6 ounces cream cheese, cut into small cubes
1 cup soft breadcrumbs
3 tablespoons freshly grated parmesan cheese
2 tablespoons melted butter

Preparation

Cook vegetables as directed on packages; drain and set aside. In a saucepan saute onion in the 2 tablespoons butter till tender. Add in flour, salt, garlic powder, basil and pepper; cook 1 minute. Then pour in milk. Bring to a boil, stirring constantly, till bubbly and thickened. Add cream cheese and stir till melted. Take off heat and stir in cooked veggies. Pour in ungreased 2 quart casserole dish. In a small bowl combine breadcrumbs, Parmesan and butter. Evenly top casserole with breadcrumb topping. Sprinkle top with 1 tablespoons dried parsley. Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.