Broccoli & Cauliflower Parmesan Bake

My hubby left for New York City this week. To send him off, I prepared a “comfort food” themed dinner: smothered mushroom pork chops, mashed potatoes and gravy and this wonderful veggie bake. Most weeks he’s traveling, so he eats out a lot. I, on the other hand, am either working from home or at the office during the day, munching on leftovers and vegetables. In the evening, I survive on quick and easy “kid-approved” meals.

At the end of the week, all I want to do is go out to eat for an “adult” dinner, and all he wants is a home-cooked meal. My thought is if I sent him off with a home-cooked meal, he’ll owe me a night out when he gets back later this week. Makes sense, right?

We all get sick of just serving plain ole’ vegetables. It gets kind of boring and once and awhile you need to spice it up. So when you’re in a veggie funk, try this recipe and I’ll bet it finds a home in your recipe box! People still have those, right?

To make this dish, here’s what you’ll need:

Ingredients:

• 1/2 cup herb & garlic bread crumbs (I used Progresso brand)
• 2 tablespoons melted butter
• *16 oz. fresh cauliflower florets
• *16 oz. fresh broccoli florets
• 1/3 cup grated Parmesan cheese + 2 tablespoons, divided
• 2 tablespoons all purpose flour
• 1 large onion (chopped)
• 1 1/4 cups milk
• 4 oz. cream cheese
• Garlic powder and pepper to taste

*If using frozen vegetables, thaw them first

Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.

Spray a large skillet with nonstick cooking spray and add your chopped onion. Cook until tender and stir in the flour. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.

Add the cream cheese and 1/3 cup Parmesan cheese and mix until the cream cheese is completely melted. Now, add your vegetables and toss them gently to coat.

After you’ve covered the vegetables with all of that creamy goodness, spoon into a 2-quart casserole dish.

Now sprinkle the top of the vegetables with the crumb mixture you prepared earlier and bake 45 minutes or until it is heated through and the crumb mixture is lightly browned.

And this, my friends, is a heavenly dish.

Ingredients:

• 1/2 cup Progresso herb & garlic bread crumbs
• 2 tablespoons melted butter
• *16 oz. fresh cauliflower florets
• *16 oz. fresh broccoli florets
• 1/3 cup grated Parmesan cheese + 2 tablespoons, divided
• 2 tablespoons all purpose flour
• 1 large onion (chopped)
• 1 1/4 cups milk
• 4 oz. cream cheese
• Garlic powder and pepper to taste

*If using frozen vegetables, thaw them first

1. Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces.
2. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.
3. Spray a large skillet with nonstick cooking spray and add the chopped onion. Cook until tender. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.
4. Add the cream cheese and 1/3 cup Parmesan cheese. Stir until the cream cheese is completely melted. Add your vegetables and toss gently to coat.
5. Spoon into a 2-quart casserole dish, sprinkle the top of the vegetables with the crumb mixture  and bake 45 minutes or until it is heated through and the crumb mixture is lightly browned.

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