Broccoli and Cauliflower Casserole
4 Tbsp. butter, divided
1/2 cup herb and garlic breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp. flour
1 medium onion, chopped
Creole seasoning to taste
Cayenne pepper to taste
1 Tbsp. granulated garlic or 2 Tbso. fresh garlic
1 1/4 cup half-and-half
4 oz. cream cheese, room temperature
1 # bag, frozen broccoli, florets, thawed
1 # bag, frozen cauliflower florets, thawed
In a bowl, mix breadcrumbs with 2 Tbsp. Parmesan cheese, and the 2 Tbsp. melted butter. Set aside.
In a large skillet, melt the remaining 2 Tbsp. of butter and add the flour, stirring constantly for five minutes, being careful it doesn’t brown. Add the onions and cook until translucent. Season the onions and flour with creole seasoning, cayenne pepper, and granulated garlic. Add the half-and-half and stir until thickened. Add the cream cheese and remaining Parmesan cheese, stirring until cream cheese is completely melted.
Add the broccoli and cauliflower and stir until completely coated. Pour mixture into a 9 x 13-inch baking dish and top with the breadcrumb mixture. Bake at 350° for 45 minutes until the top is golden brown.
Serves 12 or more.
Green Bean and Artichoke Casserole
3 – 15.5 oz cans French cut green beans, drained
2- 14 oz cans artichoke hearts, drained and rinsed
1 3/4 cup Italian breadcrumbs
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 Tbsp. garlic powder
Creole seasoning to taste
1/4 cup Italian breadcrumbs
1/2 cup olive oil
Preheat oven to 375°.
In a large bowl, mix all ingredients together except for the 1/4 cup reserved breadcrumbs and olive oil. Spoon into a 9 x 13-inch casserole pan. Sprinkle remaining 1/4 cup of breadcrumbs evenly on top, drizzle olive oil on top and cover with foil. Bake for 30 minutes covered. Remove foil and bake for an additional 15 to 20 minutes until lightly browned on top. Serves 12 or more.
