The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 10

1/2 C plain dry bread crumbs
1/4 C plus 2 Tbsp grated Parmesan cheese, divided
2 Tbsp butter, melted
1 1/2 tsp Italian seasoning, divided
16 oz. frozen broccoli florets, thawed
16 oz. frozen cauliflower florets, thawed
2 Tbsp butter
1 large onion, chopped
2 Tbsp flour
1 tsp garlic salt
1/4 tsp black pepper, coarse ground
1 1/4 C milk
4 oz. cream cheese, cubed


Preheat oven to 350 F degrees.

Mix bread crumbs, 2 Tbsp Parmesan cheese, 2 Tbsp melted butter, and 1/2 tsp Italian seasoning, in small bowl. Set aside.

Cut up large broccoli, or cauliflower, florets into bite-size pieces.

Melt 2 Tbsp butter in large skillet, over medium heat. Add onion. Sauté and stir for 5 minutes or until tender.

Stir in flour, remaining 1 tsp Italian seasoning, garlic salt, and pepper.

Add milk, cook, and stir, until thickened and bubbly.

Add cream cheese and remaining 1/4 C Parmesan cheese. Cook and stir until cream cheese is melted. Add vegetables. Stir to evenly coat.

Spoon into 2-quart baking dish.

Sprinkle crumb mixture evenly over the top.

Bake 40 minutes or until heated through and top is lightly browned.
The Dark Kitchen
Broccoli Cauliflower Casserole
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