Broccoli-Cauliflower Casserole

Description

 * Prep: 25 minutes
 * Bake: 25 minutes
 * Makes 12 Servings
 * Contributed by World Recipes Y-Group

Ingredients

 * 1 x 16-ounce package frozen cauliflower florets
 * 1 x 16-ounce package frozen broccoli cut
 * 1 large onion, Chopped (1 cup)
 * 2 tablespoons margarine or butter
 * 2 tablespoons all-purpose flour
 * 1 teaspoon salt
 * ½ teaspoon garlic powder
 * ½ teaspoon dried basil, crushed
 * ¼ teaspoon pepper
 * 1¼ cups milk
 * 2 x 3-ounce packages cream cheese with chives, cut up
 * ¾ cup Soft breadcrumbs (about 1 slice of bread)
 * 3 tablespoons grated parmesan cheese
 * 2 tablespoons margarine or butter, melted

Directions

 * 1) Cook broccoli and cauliflower according to package directions. Drain well.
 * 2) Place in a large saucepan. Set aside.
 * 3) Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown.
 * 4) Stir in flour, salt, garlic powder, basil, and pepper.
 * 5) Add milk. Cook and stir until thickened and bubbly.
 * 6) Add cream cheese. Stir until cheese melts.
 * 7) Stir into vegetable mixture.
 * 8) Turn into a 2-quart casserole.
 * 9) Toss together breadcrumbs, cheese, and the 2 tablespoons melted margarine or butter.
 * 10) Sprinkle over vegetable mixture.
 * 11) Bake, uncovered, in a 350 °F oven for 25 to 30 minutes or until heated through.

Make-ahead tip
Refrigerate Unbaked Casserole, Covered, up to 1 Day, And Bake as Directed. Or, Freeze up to 1 Month; Thaw Frozen Casserole in Refrigerator Overnight, And Bake For 40 to 45 Minutes or Until Heated Through.