1 (10 oz.) pkg. frozen no salt added or 2 c. fresh broccoli spears (7-9 spears) or 1 (10 oz.) pkg. frozen no salt or 2 c. fresh cauliflower flowerets
1 c. skimmed milk
1/8 tsp. salt
1 tbsp. cornstarch, dissolved in 1 tbsp. cold water
1 tbsp. unsalted butter, softened
1/4 tsp. dry mustard powder
1/4 tbsp. black pepper
1/8 tsp. ground nutmeg
1 c. low-fat Swiss cheese or 1 c. part skim Mozzarella cheese, shredded

Spray 1 1/2 or 2 quart shallow baking dish with non-stick cooking spray.

In medium size saucepan, cook broccoli and cauliflower. In small amount unsalted water, until almost tender. Drain and place in baking dish. In saucepan over medium heat, bring milk to simmer, add cornstarch mixture and cook, stirring constantly until thickened, 1 to 2 minutes.

Remove from heat and add butter, mustard, pepper, nutmeg and salt; mix well. Pour over broccoli and cauliflower. Top with grated cheese. Preheat oven to 375 degrees, uncovered 20 minutes until bubbly.