2 c. sm. fresh broccoli flowerettes
1 1/2 c. sm. fresh cauliflower flowerettes
6 (1 oz.) slices French bread, cut into 1/2 inch cubes
Vegetable cooking spray
3/4 c. (3 oz.) shredded reduced fat sharp Cheddar cheese
1 c. 1% low-fat milk
2 (8 oz.) cartons frozen egg substitute, thawed
1/4 c. thinly sliced green onions
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. ground red pepper
6 thin slices unpeeled tomatoes
1 1/2 tsp. grated Parmesan cheese
Black pepper (optional)

Arrange broccoli and cauliflower in a vegetable steamer and place over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain and plunge into cold water. Drain again.

Arrange bread cubes evenly in the bottom of an 11 x 7 x 2 inch baking dish coated with cooking spray. Top with 1/2 cup Cheddar cheese. Arrange broccoli and cauliflower on top of cheese.

Combine milk and next 5 ingredients in a bowl; stir well and pour over vegetables. Cover with aluminum coated with cooking spray. Chill 1 hour.

Cut 10 (1 inch) slits in foil. Bake at 350 degrees for 1 hour and 15 minutes or until liquid is absorbed. Uncover and top with remaining 1/4 cup of cheese. Arrange tomato slices in a single layer on top of casserole and top with Parmesan cheese. Sprinkle with pepper. Bake at 350 degrees for 8 minutes. Let stand 5 minutes before serving. Yield: 6 servings. Cut into squares. Fat, 4.1 - cholesterol 13.