Parmesan Broccoli and Cauliflower Bake

I made this to go with Shrimp Scampi and it was a very filling side dish! It was tasty, but I don't know that I would make it again for just Pat and I. I'm not gonna lie, it did take some work and some time, but it was good.




Parmesan Broccoli and Cauliflower Bake
1/2 C plain bread crumbs
1/4 C grated parmesan cheese, divided
2 T butter, melted
1 1/2 tsp Italian Seasoning
1 package frozen broccoli florets, thawed
1 package frozen cauliflower florets, thawed
1 large onion, chopped
2 T flour
1 tsp garlic powder
1/4 tsp black pepper
4 oz. cream cheese, chopped

 1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. (this is ALOT of butter. If I made it again, I'd just spray the pan with cooking spray and cook the onion). Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; 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. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

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

Nutritional Value:

per serving

Calories: 179
Fat: 11 g
Carbohydrates: 13 g
Cholesterol: 31 mg
Sodium: 432 mg
Fiber: 3 g
Protein: 7 g

I calculated 5 WW pts per serving, although it could be a point or two less if you used less butter and the low fat cream cheese (which I did)

Found on http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx