Broccoli Cauliflower Casserole

This is an easy tasty vegetable casserole. Thinking about adding different vegetables when I bake this again.

Ingredients:

•     1/2 cup plain dry bread crumbs
•     1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
•     2 tablespoons butter, melted
•     1 1/2 teaspoons McCormick® Perfect Pinch® 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, cubed

Directions :

1. Preheat oven to 350°F.
2. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside.
3. Cut up any large broccoli or cauliflower florets into bite-size pieces.
4. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.
5. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper.
6. 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.
7. Spoon into 2-quart baking dish.
8. Sprinkle top evenly with crumb mixture.
9. Bake 40 minutes or until heated through and top is lightly browned.

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