Broccoli Cauliflower Casserole
1 (16 ounce) package frozen broccoli
cuts or 1 pound fresh steamed
1 (16 ounce) package frozen cauliflower
florets or 1 pound fresh steamed
1 large onion, chopped
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 1/4 cups milk
2 (3 ounce) packages cream cheese with chives, cut up
3/4 cup soft bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
Preheat oven to 350 degrees F.
Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
Cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture.
Pour into 2 quart casserole. Toss together bread crumbs, cheese, and 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake uncovered for 25 to 30 minutes or until heated through.
To make ahead. Refrigerate unbaked casserole, covered up to 1 day, and bake as directed or freeze up to 1 month thaw frozen casserole in refrigerator overnight and bake for 40-45 minutes or until heated through.
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