3 c. cauliflower flowerets
2 c. carrots, sliced 1/2" thick
2 c. broccoli, cut into 1" pieces
1 c. reduced calorie mayonnaise
1/4 c. finely chopped onion
2 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
1 tsp. Accent

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 mixing bowl, combine mayonnaise, onion, horseradish, salt and pepper. In a 2 quart casserole, combine vegetables with the mayonnaise mixture.

In a small mixing bowl combine bread crumbs, butter, paprika and Accent; sprinkle over vegetable mixture. Bake, uncovered in a 350 degree oven for 15 minutes or until heated through and topping is golden. Yield: 8 servings.