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Broccoli Cauliflower Casserole from McCormick®

Rated as 4 out of 5 Stars
31k

"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."
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Ingredients

1 h servings 165
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
  2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
  3. Bake 40 minutes or until heated through and top is lightly browned.

Nutrition Facts


Per Serving: 165 calories; 10.6 12.8 6.3 30 379 Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for our Thanksgiving dinner, which was held at a location out of town. I liked that I could make it ahead and bake it when we arrived at our destination. I made it without changes ...

Most helpful critical review

Didn't like the spices in this recipe at all. Won't make again.

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I made this for our Thanksgiving dinner, which was held at a location out of town. I liked that I could make it ahead and bake it when we arrived at our destination. I made it without changes ...

This was pretty good - I really liked the flavor on the cauliflower but not so much the broccoli. I also cut down on the butter (and only made half a recipe which I'm glad - it's rich). Pretty ...

Made no changes, but I will next time. Needs a little spicing up. Great combination. I put this with grilled pork tenderloin, recipe by: Cathy Christensen and it went well.

Didn't like the spices in this recipe at all. Won't make again.

I couldnt find 16oz packages of veggies, so used 12.5oz. Doubled the recipe and put into a deep 10X12 baking pan. Did not thaw veggies, since Im not baking until tomorrow. Fingers crossed.

So I used 12oz packages of frozen broccoli and cauliflower which made it creamer and my family loved it. I couldnt find 16oz packages or i would have used them. Either way this recipe was a hit.

Delicious! Glad it's vegetarian. Several other recipes use chicken this or chicken that, but this doesn't. Thanks, McCormick. :)

Very good side dish. family favorite.

This was horrible. Not good at all and a waste of food.