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.