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Broccoli Cauliflower Casserole

Move over, green beans. This Thanksgiving, try serving this broccoli cauliflower casserole instead for a fresh taste. Bread crumbs, Parmesan cheese and seasonings combine with the veggies, cream cheese and milk for a creamy casserole that everyone will love.

Serves 10
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
167 calories per serving


> 1/2 cup plain dry bread crumbs
> 6 tablespoons grated Parmesan cheese, (1/4 cup + 2 tbsp, divided)
> 4 tbsp butter, divided
> 1 1/2 tsp 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 tbsp all-purpose flour
> 1 tsp McCormick ® Garlic Salt
> 1/4 tsp McCormick ® Ground Black Pepper
> 1 1/4 cups milk
> 4 oz ( 1/2 package ) cream cheese, cubed


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. 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. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.

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