Tuesday, March 31, 2015

Broccoli Cauliflower Casserole

Here's another very basic casserole dish that I'm posting, only to have a copy of it, for any possibility of a Hippy in the Kitchen Cookbook.

Broccoli Cauliflower Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart rectangle Casserole Dish.

1/2 C Italian Herb Bread Crumbs
1/4 C + 2 TBS grated Parmesan Cheese, divided.
2 TBS Butter, melted
1 1/2 tsp Italian Seasoning, divided
1 (16 oz.) package of Frozen Broccoli Florets, thawed and cut into bite sized pieces.
1 (16 oz.) package of Frozen Cauliflower, thawed and cut into bite sized pieces.
2 TBS Butter
1 Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1/4 tsp Pepper
1 1/4 C Whole Milk
4 oz. Cream Cheese, cubed.

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted
1/2 tsp Italian Seasoning
Whisk well and set aside.

In a large skillet on medium heat:
2 TBS Butter, heat until melted.

Add:
Onion
Saute for 5 minutes.

Add:
Flour
Remaining Italian Seasoning
Garlic Salt
Salt
Pepper
Stir to mix well.

Add:
Milk
Cook and stir until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until the Cream Cheese melts.

Add:
Broccoli
Cauliflower
Stir to coat well.
Pour into the baking dish.
Sprinkle evenly with Bread Crumbs.
Bake 40 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!





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