I know it’s been a little quiet around here lately. As you know life stops for no one; especially me!! But I made this for lunch and it was so easy and super yummy I thought I needed to share it with you! Hope you enjoy this as much as we did and yes, I will fill you in on what’s happening around here, soon.
Broccoli Cauliflower Casserole
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
1/4 cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoons Italian Seasoning
2 tablespoons butter
1 large onion, chopped (1 cup)
1 tablespoon of minced garlic
2 tablespoons flour
1 teaspoon garlic salt
¼ teaspoon black pepper
1¼ cups milk
1¼ cup Parmesan Cheese
4 ounces cream cheese, cubed
1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the 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 and garlic; cook and stir about 5 minutes or until tender. Stir in flour, 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
3. Bake 40 minutes or until heated through and top is lightly browned.
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Wishing you many Blessings
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