Foodie Friday: Broccoli Cauliflower Casserole

This is an easy and fast side-dish that's vegetarian and gluten-free. It's based on a recipe from Easy To Be Gluten Free, a blog I've been enjoying since even before I stopped eating wheat. I really like cooked broccoli and cauliflower—especially this time of year—and this dish is creamy and delicious. Next, I just have to figure out a version that's dairy-free, too!

You will need:

½ cup gluten-free rice cereal, crushed (1 cup cereal = ½ cup crushed crumbs)
½ cup + 2 tablespoons grated Parmesan cheese, divided
4 tablespoons butter or margarine, divided
1½ teaspoons Italian Seasoning, divided
1 cup onion, diced
1¼ cups milk
2 tablespoons cornstarch
1 teaspoon garlic powder
¼ teaspoon pepper
4 ounces cream cheese, cubed
2 cups steamed broccoli florets (or a 16 oz bag of frozen broccoli, thawed)
2 cups steamed cauliflower (or a 16 oz bag of frozen cauliflower, thawed)

• Preheat oven to 350°F.
• Mix crushed cereal, 2 tablespoons of the Parmesan cheese, 2 tablespoons of the butter, melted, and ½ teaspoon of the Italian Seasoning in a small bowl.  Set aside.
• Melt the other 2 tablespoons butter in a large skillet on medium heat.  Add onion; cook and stir about 5 minutes or until onion is tender.  
• Combine milk and cornstarch and stir until cornstarch is dissolved and mixture is smooth.  Add milk to pan and cook while stirring until thickened and bubbly.  
• Add garlic powder, the rest of the Italian seasoning, and pepper.  Add cream cheese and remaining ½ cup of Parmesan cheese. Cook and stir over medium heat until all the cheese is melted.  
• Add vegetables and stir gently to coat.  
• Spoon mixture into a greased 2-quart baking dish, and sprinkle cereal mixture on top.
• Bake 40 minutes or until heated through and top is crispy and toasty brown:

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Linked up at Vegetarian Foodie Fridays at Breastfeeding Moms Unite!, Friday Food at Momtrends, Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, and Recipe Swap at Prairie Story.