Ingredients
2
bags (16 oz each) fresh broccoli and cauliflower florets
1 1/2
cups reduced-fat mayonnaise
1
cup shredded reduced-fat Cheddar cheese (4 oz)
3/4
cup shredded Parmesan cheese (3 oz)
4
medium green onions, sliced (1/4 cup)
2
tablespoons Dijon mustard
1/4
teaspoon ground red pepper (cayenne)
3
tablespoons Progresso™ Italian style bread crumbs
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
In 2-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place broccoli and cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 6 to 8 minutes or until crisp-tender. Drain well. Place vegetables in gratin dish.
In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.
