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Broccoli-and-Cauliflower Gratin

Southern Living FEBRUARY 2001

  • Yield: 8 servings

Ingredients

  • 2 (16-ounce) packages fresh broccoli and cauliflower flowerets
  • 1 1/2 cups reduced-fat mayonnaise
  • 1 cup (4 ounces) 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 breadcrumbs

Preparation

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 at 350° for 20 to 25 minutes or until golden.

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Broccoli-and-Cauliflower Gratin recipe

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