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Prep 15min
Total40min
Servings8
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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
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Steps
1
Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
2
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.
3
In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
4
Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
840mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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