Crispy-Topped Vegetable Casserole

Directions

1. Preheat oven to 350°F (180°C). Butter an 8-cup (2 L) shallow baking dish.
2. Place carrots in a large saucepan; add water to cover by 3 inches (7.5 cm) and bring to a boil over high heat. Cover, reduce heat to medium and boil gently for 5 minutes or until starting to soften.
3. Add cauliflower, then broccoli; cover, leaving lid slightly ajar, and boil gently for about 5 min or until vegetables are tender-crisp.
4. Drain well and place in buttered dish.
5. Meanwhile, in a medium saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; sauté onion for about 5 min or until softened. Add 1 tbsp (15 mL) butter and stir until melted.
6. Sprinkle in flour, salt and pepper to taste; cook, stirring for 2 minutes. Gradually pour in milk, whisking constantly. Cook, whisking, for about 3 minutes or until thick and bubbly.
7. Reduce heat to low; add cream cheese and stir until smooth.
8. Pour over vegetables in the dish; stir gently to coat evenly. Bake for 20 minutes.
9. Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole. Bake for 10 to 15 min until crisp and golden.