Broccoli and Cauliflower Casserole

I made this recipe for Thanksgiving and it was a hit! It was more complicated than I originally thought it would be, so I'll include my tips:

1/2 c plain bread crumbs
1/4 c plus 2 T grated parmesan cheese
2 T butter, melted
1 1/2 t Italian Seasoning, divided
16 oz broccoli pieces (I used fresh cuz it was on sale, but the recipe calls for frozen)
16 oz cauliflower pieces (same as broccoli)
2 T butter
1 large onion, chopped (I used a handful of chopped onion from Costco)
2 T flour
1 t Garlic salt
1/4 t pepper
1 1/4 c milk
4 oz cream cheese, cubed

Preheat oven to 350. Mix bread crumbs, 2 T parmesan cheese, 2 T melted butter, and 1/2 t Italian seasoning in a bowl and set aside. Cut up any large pieces of broccoli or cauliflower into smaller bite-size chunks.

Melt 2 T of butter in a skillet on medium heat. Add onion, cook and stir about 5 minutes until tender. (This is a lie, if you use the chopped onion it gets done in about 30 seconds. This was the tricky part for me, I had to start over.) Stir in flour, remaining 1 t Italian seasoning, garlic salt, and pepper. (I assembled all of these into a little bowl and had all of the other ingredients ready to go before starting the onion. That way when it was done before I was ready I didn't burn it trying to get everything else assembled.) Add milk, stir and cook until thickened and bubbly. Add cream cheese and remaining 1/4 c parmesan cheese. Cook and stir until cream cheese is melted. Add veggies, toss to coat. Spoon into two quart baking dish, sprinkle evenly with bread crumb mixture.

At this point I put it in the fridge and took it to Monroe the next day. It was kind of watery, I don't think it would have been if I'd have immediately baked it. Bake 40 minutes or until heated through and top is lightly browned.