Italian Broccoli Califlower Casserole Recipe

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Italian Broccoli Califlower Casserole

Judi Geliske


Everyone will eat their vegtables with this dish!

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★★★★★ 1 vote
8 to 10
20 Min
40 Min


1/2 c
plain or italian bread crumbs divided
1/4 c
plus 2 tbs grated (kraft 5 cheese)cheese
2 Tbsp
melted butter
1 1/2 tsp
mccormick italian seasoning, divided
1 pkg
frozen (16oz) broccoli florets, thawed
1 pkg
frozed (16oz) califlower florets, thawed
2 Tbsp
1 large
onion, chopped (1 cup)
2 Tbsp
1 tsp
garlic salt
1/4 tsp
course ground pepper
1 1/4 c
4 oz
(1/2 package) cream cheese, cubed


1Preheat oven to 350 degrees. Mix bead crumbs, 2 TBs of grated cheese, 2 TBS melted butter amd 1/2 tsp of Italian seasoning in small bowl. Set aside. Cut up any large broccoli or califlower florets into bite-sized pieces.
2Melt 2 Tbs butter in large skillet on medium heat. Add onion, cook and stir about 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 cup grated 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.
3Bake 40 minutes until heated through and top is lighty browned.

About this Recipe

Course/Dish: Side Casseroles
Dietary Needs: Vegetarian