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.