broccoli cauliflower casserole

broccoli cauliflower casserole

prep time: 20 minutes
cook time: 40 minutes
ready in: 1 hour

makes: 10 servings, 1 cup each


  • 1/2 cup plain dry bread crumbs
  • 1/4 cup + 2 Tablespoons grated Parmesan cheese, divided
  • 4 Tablespoons butter, divided
  • 1 1/2 teaspoons McCormick®Perfect Pinch® Italian Seasoning, divided
  • 1 pkg (16 oz) frozen broccoli florets, thawed
  • 1 pkg (16 oz) frozen cauliflower florets, thawed
  • 1 large onion, chopped (1 cup)
  • 2 Tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Ground Black Pepper
  • 1 1/4 cups milk
  • 4 oz (1/2 pkg) cream cheese, cubed


  1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of Parmesan cheese, 2 tablespoons of melted butter and 1/2 teaspoon of Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
  2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat.
  3. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.

Note: Recipe provided by McCormick®

per serving: 180 calories, 11g total fat, 6g saturated fat, 30mg cholesterol, 430mg sodium, 13g carbohydrates, 3g dietary fiber, 3g sugars, 7g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.