16-oz.
pkg. fresh broccoli and cauliflower florets
1/2
cup
reduced-fat mayonnaise
1/2
cup
shredded reduced-fat Cheddar cheese
1/2
cup
shredded Parmesan cheese
3
green onions, sliced
1
clove garlic, minced
1
tbsp.
Dijon-style mustard
1/8
tsp.
ground red pepper
2
tbsp.
Italian-seasoned breadcrumbs
1/4
tsp.
paprika
Directions
Preheat oven to 350°F. Arrange florets in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Drain well.
Lightly grease 2-quart baking dish. Arrange florets in baking dish.
Stir together mayonnaise, Cheddar cheese, Parmesan cheese, green onions, garlic, mustard and red pepper. Spoon over florets. Sprinkle with breadcrumbs and paprika.
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