Broccoli & Cauliflower Casserole

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