Meals Matter

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Contributed By: jtown80
McCormick.com

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

Ingredients

1/2 cup Plain unseasoned dry bread crumbs

1/4 cup Plus 2 tablespoons grated Parmesan cheese, divided

2 tablespoons Butter, melted

1 1/2 teaspoons McCormick® Italian Seasoning, divided or 1 1/2 teaspoons McCormick® Perfect Pinch® Salt Free Italian Seasoning, divided

1 package (16 ounces) frozen broccoli florets, thawed

1 package (16 ounces) frozen cauliflower florets, thawed

2 tablespoons Butter

1 Large onion, chopped (1 cup)

2 tablespoons Flour

1 teaspoon McCormick® Garlic Salt

1/4 teaspoon McCormick® Black Pepper, Coarse Ground

1 1/4 cups Milk

4 ounces (1/2 package) cream cheese, cut-up

Preparation

Preheat oven to 350.

Mix bread crumbs, 2 tbsp parmesan cheese, butter, and 1/2 tsp seasoning in a small bowl. Set aside, cut up any large florets into bite size pieces.

Melt next 2 tbsp of butter in a large skillet over med heat. Add onion cook 5 mins until tender.

Stir in flour, remaining tsp seasoning, garlic salt and pepper. Add milk and cook until bubbly and thickened. Add cream cheese, remaing 1/4 cup Parmesan and cook until cream cheese melts. Add vegetables, toss to coat.

Spoon into 2 quart baking dish, sprinkle with crumb mix.

Bake 40 mins or until heated thru and browned lightly

Cook's Notes

Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed. Flavor Variation: Substitute 1 teaspoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning

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