This creamy casserole blends two of my favorite vegetables: broccoli and cauliflower. It has a creamy texture and can be made a day ahead, refrigerated and cooked just before dinner time. The frozen vegetables are a great time saver.
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Asiago cheese, divided
2 T. butter, melted
1 1/2 t. dried Italian seasoning, divided
16 oz. frozen broccoli florets, thawed
16. oz. frozen cauliflower florets, thawed
2 T. butter
1 large onion,chopped
2 T. flour
1 t. granulated garlic
1/2 t. salt
1/4 t. freshly ground pepper
1 1/4 cup milk
4 oz. cream cheese, cubed
Preheat oven to 350 degrees.
Mix bread crumbs, 2 T. of the asiago cheese, 2 T. melted butter and 1/2 t. of the Italian seasoning in a small bowl. Set aside.
Cut up any large broccoli or cauliflower into bite-size pieces.
Melt 2 T. butter in large skillet over medium heat. Add onion; cook and stir about 5 minutes.
Stir in flour, remaining 1 t. Italian seasoning, granulated garlic, salt, and pepper.
Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Asiago cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top with bread crumbs.
Bake 40 minutes or until heated through and top is lightly browned.
Adapted from www.mccormick.com