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BROCCOLI CAULIFLOWER CASSEROLE




Source of Recipe


Judy


List of Ingredients




1 package (16 ounces) frozen broccoli cuts or florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
1 large onion, chopped (1 cup)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon Garlic Powder
1/2 teaspoon Basil Leaves
1 teaspoon Lemon & Pepper Seasoning Salt
1 1/4 cups milk
4 ounces cream cheese, cut up
1/4 cup grated Parmesan cheese
1 tablespoon Chives
1/2 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted

Recipe



1. Cut up any large broccoli cuts or cauliflower florets so all pieces are bite-size. Cook onion in the 2 tablespoons butter in a large skillet over medium heat until tender. Stir in flour, garlic salt, basil, and lemon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add cream cheese, the 1/4 cup grated Parmesan cheese, and chives. Cook and stir until cream cheese is melted. Add thawed vegetables; toss gently to coat. Spoon into a 2-quart casserole.

2. Toss together bread crumbs, the 2 tablespoons Parmesan cheese, and the 2 tablespoons melted butter in a small bowl. Sprinkle crumb mixture over vegetable mixture. Bake in a 350°F oven for 35 to 45 minutes or until heated through.