Thanksgiving Day Broccoli Cauliflower Casserole

• 16 ounces frozen broccoli florets
• 16 ounces frozen cauliflower florets
• 1 cup fine chopped onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground pepper
• 1 1/4 cups milk
• 6 ounces cream cheese, cut into small cubes
• 1 cup soft breadcrumbs
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons melted butter

1. Cook vegetables as directed on packages; drain and set aside. In a saucepan saute onion in the 2 tablespoons butter till tender. Add in flour, salt, garlic powder, basil and pepper; cook 1 minute. Then pour in milk. Bring to a boil, stirring constantly, till bubbly and thickened. Add cream cheese and stir till melted. Take off heat and stir in cooked veggies. Pour in ungreased 2 quart casserole dish. In a small bowl combine breadcrumbs, Parmesan and butter. Evenly top casserole with breadcrumb topping. Sprinkle top with 1 tablespoons dried parsley. Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.

cauliflower, onion, butter, flour, salt, garlic powder, dried basil, ground pepper, milk, cream cheese, breadcrumbs, freshly grated parmesan cheese, butter

Taken from www.food.com/recipe/thanksgiving-day-broccoli-cauliflower-casserole-437387 (may not work)