Broccoli Cauliflower Casserole

Preheat oven to 350 F.

Mix bread crumbs, 2 tablespoons Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon Italian seasoning in a small bowl; set aside.

Cut up any large broccoli or cauliflower florets into bite-sized pieces. (I don’t pre-cook them. I find the oven bakes them to the perfect crisp-tender texture that we like. Feel free to partially cook them before adding them into the sauce if you prefer your vegetables to have a softer texture.)

Melt the remaining 2 tablespoons of butter in a large skillet on medium heat. Add onion and cook and stir for about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk and 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.

Spray a 2-quart baking dish with nonstick cooking spray. Spoon vegetable mixture into prepared baking dish. Sprinkle the top evenly with the crumb mixture.

Bake for 40 minutes or until heated through and top is lightly browned.

Makes 10 servings.