3 c. cauliflower flowerettes
1 lb. carrots, sliced 1/2 inch thick
1 lb. broccoli, cut into 1 inch pieces
1 c. reduced calorie mayonnaise or salad dressing
1/4 c. finely chopped onion
3 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper
1/2 c. fine dry bread crumbs
2 tbsp. butter, melted
1/8 tsp. paprika

In a 3 quart saucepan, cook cauliflower and carrots, covered, in a small amount of boiling water for 5 minutes. Add broccoli and cook 5 minutes more or until vegetables are crisp-tender. Drain. Meanwhile, in a small bowl, combine mayonnaise or salad dressing, onion, horseradish, salt, and pepper. In a 2 quart casserole dish, combine vegetables and mayonnaise mixture. In small bowl, combine bread crumbs, butter, and paprika; sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree oven for 15 minutes or until heated through and topping is golden. Yield: 8 to 10 servings.