Ingredients
- 1/2 cup plain dry bread crumbs
- 1/2 cup grated Parmesan cheese , divided
- 2 tablespoons butter , melted
- 1/2 teaspoon dried basil , divided
- 1/2 teaspoon dried oregano , divided
- 4 cups broccoli florets , 1-inch chunks
- 4 cups cauliflower florets , 1-inch chunks
- 2 tablespoons butter
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 1/4 cups milk
- 4 ounces cream cheese , (1/2 package), cubed
Instructions
- Preheat oven to 350 degrees.
- Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/4 teaspoon each of the basil and oregano in a small bowl.
- In a large skillet, melt 2 tablespoons butter on medium heat.
- Add onion, then cook for 5 minutes or until tender, stirring occasionally.
- Add in the garlic and cook another 30 seconds, stirring continuously.
- Stir in flour, remaining basil, oregano, salt, and pepper.
- Add milk; cook and whisk 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 an 8x8 baking dish.
- Sprinkle top evenly with crumb mixture.
- Bake 40 minutes or until heated through and the top is lightly browned.
Nutrition
Calories: 174kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 463mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 614IU | Vitamin C: 53mg | Calcium: 145mg | Iron: 1mg
