2
(16-ounce) packages fresh broccoli and cauliflower flowerets
1/2
cup reduced-fat mayonnaise
1/2
cup shredded reduced-fat Cheddar cheese
1/2 cup package shredded Parmesan cheese
3
green onions, sliced
1
clove garlic, minced
1
tablespoons Dijon mustard
1/8
teaspoon ground red pepper
2
tablespoons Italian-seasoned breadcrumbs
1/4
tsp paprika
Preheat oven 350F. Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well. Arrange flowerets in a lightly greased 2-quart baking dish. Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs. Bake for 20 to 25 minutes or until golden.
