Approved by Dad!

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

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

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.