Cheesy Broccoli & Cauliflower Bake

• 1 bag (12 oz) frozen broccoli florets
• 1 bag (12 oz) frozen  riced cauliflower or florets
• ¾ cup plain nonfat Greek yogurt
• ½ cup reduced-fat shredded cheddar cheese
• 3 oz reduced-fat cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• Cooking spray

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1. Preheat oven to 375°F. Lightly spray an 8×8-inch (or similar size) baking dish with cooking spray.
2. Cook the frozen broccoli and cauliflower according to package directions, stopping when just tender. Drain thoroughly and pat dry to remove excess moisture.
3. In a large bowl, mix the softened cream cheese and Greek yogurt until smooth. Stir in the garlic powder, onion powder, salt, and pepper.
4. Stir in the cheddar cheese and half of the Parmesan.
5. Add the broccoli and cauliflower, gently tossing until evenly coated.
6. Transfer to the prepared baking dish.
7. Mix the panko breadcrumbs with the remaining Parmesan and sprinkle over the casserole. Lightly spray the topping with cooking spray.
8. Bake uncovered for 20–25 minutes, until heated through and golden on top. Let rest for 5 minutes before serving.

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