Broccoli Cauliflower Casserole

1/2 cup plain breadcrumbs

2 tbsp plus ¼ cup grated Parmesan cheese

2 tbsp melt4ed butter

1 ½ tsp Italian seasoning, divided

1 16 oz pkg frozen broccoli florets thawed

1 16 oz pkg frozen cauliflower florets thawed

1 med onion, chopped

2 tbsp flour

1 ½ tsp garlic powder

¼ tsp kosher salt

¼ tsp ground black pepper

1 ¼ cups milk

4 oz Neufchatel cream cheese, cubed.


Heat oven to 350 degrees.  Mix breadcrumbs, 2 tbsps Parmesan, 2 tbsps melted butter and 1/2 tsp Italian seasonings in a small bowl, set aside (side note, use Italian seasoned breadcrumbs).  Cut any large broccoli or cauliflower flowerets into bit-size pieces.  Melt the other 2 tbsp butter in a large skillet on medium heat.  Add onion and cook for 5 minutes until softened.  Wisk in flower, remaining Italian seasoning, garlic powder, salt and pepper.  Add milk and stir until thickened and bubbly.  Add Neufchatel cheese and remaining ¼ cup Parmesan cheese, cooking until melted.  Add vegetables, toss gently to coat.  Spoon into a PAM sprayed 2 quart shallow baking dish and top evenly with crumb mixture.  Bake 40 minutes until heated through and top is golden.


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