2 lbs. fresh broccoli
1 med. head cauliflower
1/4 lb. mushrooms
1 tbsp. butter
2 tbsp. grated Parmesan cheese
1 1/2 c. mayonnaise
1 tbsp. mustard
1/2 tsp. dill seed
Salt & pepper to taste
1 tsp. lemon juice

Cut broccoli into large chunks and break cauliflower into flowerettes. Slice mushrooms. Place all in large kettle with 3 cups boiling salted water. Cook just until tender. Drain and toss with butter and lemon juice. While vegetables are cooking, stir together mustard, mayonnaise, dill seed, salt and pepper; making a sauce. Put half of the vegetables in a deep greased casserole dish. Pour half of the sauce over. Sprinkle with Parmesan cheese. Repeat with remaining ingredients, ending with cheese on top. Cover with lid (or aluminum foil) and bake 20 minutes at 325 degrees. Makes 6 to 8 servings.