Broccoli and Cauliflower Casserole

McCormick Recipe

1/2 c. fine plain bread crumbs
1/4 c. plus 2 T. grated parmesan cheese, divided
2 T. melted butter
1/2 t. Italian seasoning, divided
1 pkg (16 oz) broccoli, thawed
1 pkg (16 oz) cauliflower, thawed
2 T. butter
1 large onion, chopped
1 T. flour
1 t. garlic salt
1/4 t. black pepper
1 1/4 c. milk
4 oz cubed cream cheese

Preheat oven to 350
Mix breadcrumbs, 2 T. of Parm cheese, 2 T. melted butter, and 1/2 t. of Italian seasoning in a bowl. Cut up any large broccoli or cauliflower florets into bite size pieces.
Melt 2 T. butter in a large skillet on medium heat. Add onion, cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 t. 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, toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with bread crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.