Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole

1-hour recipe Serves 10
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
1-hour recipe Serves 10


1/2 cup
Bread crumbs
1/4 cup
Grated parmesan
4 tbsp
1 1/2 tsp
Club House Italian Seasoning
1 pkg
1 pkg
2 tbsp
All Purpose Flour
1 tsp
Club House Garlic Salt
1/4 tsp
Club House Coarse Grind Black Pepper
1 1/4 cups
1/2 pkg
Cream Cheese


Prep: 20-minute | Cook: 40-minute
  • 1

    Preheat oven to 350°F (180°C). Mix bread crumbs, 2 tbsp (30 mL) Parmesan cheese, 2 tbsp (30 mL) melted butter and ½ tsp (2 mL) Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces. Melt 2 tbsp (30 mL) butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp (5 mL) Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining ¼ cup (50 mL) Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart (2 L) baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.

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Last updated: August 28th, 2020

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