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2 (16-ounce) packages fresh broccoli and
cauliflower flowerets
1 1/2 cups reduced fat mayonnaise
1 cup shredded reduced fat Cheddar cheese
1 (3-ounce) package shredded Parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard
1/4 teaspoon ground red pepper
3 tablespoons Italian seasoned bread crumbs

Steam broccoli and cauliflower in a covered steamer basket over
boiling water for 6-8 minutes, or until crisp-tender. Drain well.
Place flowerets in a greased 2-quart baking dish. Stir together
mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle
with bread crumbs. Bake at 350 degrees for 20-25 minutes or until golden.

Yield: 8 servings.

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