Broccoli Mushroom Bake

• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup whole milk
• 2-1/2 cups shredded cheddar cheese
• 3 ounces cream cheese, softened
• 2 packages (10 ounces each) frozen broccoli cuts, thawed and drained
• 1/2 pound fresh mushrooms, chopped
• 1/2 cup seasoned bread crumbs

1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms.
2. Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350u0b0 for 30-35 minutes or until golden brown.

butter, flour, italian seasoning, garlic, pepper, milk, cheddar cheese, cream cheese, frozen broccoli cuts, mushrooms, bread crumbs

Taken from www.tasteofhome.com/recipes/broccoli-mushroom-bake/ (may not work)