Broccoli-Cauliflower-Casserole
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Broccoli Cauliflower Casserole

A hassle-free veggie bake everyone will love. Even the kids will want seconds thanks to the creamy, cheesy sauce. Serve as a side or over rice.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Makes: 10 servings
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All You Need

  • 1/2 cup (125 mL) plain dry bread crumbs
  • 70 mL (¼ cup plus 2 tbsp) grated Parmesan cheese, divided
  • 2 tbsp (30 mL) butter, melted
  • 1 1/2 tsps (7 1/2 mL) Club House Italian Seasoning
  • 1 package (500 g) frozen broccoli florets, thawed
  • 1 package (500 g) frozen cauliflower florets, thawed
  • 2 tbsp (30 mL) butter
  • 1 large onion, chopped (approx. 1 cup/250 mL)
  • 2 tbsp (30 mL) flour
  • 1 tsp (5 mL) Club House Garlic Salt
  • 1/4 tsp (1 1/4 mL) Club House Coarse Grind Black Pepper
  • 1 1/4 cups (312 1/2 mL) milk
  • 1/2 package (250 g) cream cheese, cubed

Instructions

  1. Preheat oven to 350°F (180°C). Mix bread crumbs, 2 tbsp (30 mL) Parmesan cheese, 2 tbsp (30 mL) melted butter and ½ tsp (2 mL) Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

  2. Melt 2 tbsp (30 mL) butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp (5 mL) Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining ¼ cup (50 mL) Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart (2 L) 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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