Skinny Broccoli and Cauliflower Casserole

We're broccoli people. Frozen, fresh, steamed, sauteed, in a salad - we love it. I happen to love broccoli casseroles, but wanted to try to make a healthier version to enjoy with our healthy orange balsamic salmon.  Turns out, you don't need all the excess fat and cheese found in most broccoli casseroles - this was perfectly delicious and relatively low in calories, I think.

Recipe

• 5-6 cups broccoli florets
• 1 1/2 cup fat free milk
• 2 tablespoons corn starch
• 1 cup sharp cheddar cheese
• Shredded parmesan
• 1 cup bread crumbs plus 1 tablespoon light butter (optional)

Preheat the oven to 400.  Steam the broccoli and cauliflower until almost done but still a bit crisp. Drain.  Spray a baking dish with nonstick spray. Add the broccoli and cauliflower, and season with plenty of S&P.  In a saucepan, whisk together the milk and corn starch.  Heat it over medium heat until thickened, then stir in the cheddar cheese. Pour over the broccoli/cauliflower and mix.  Sprinkle with parmesan cheese (about 1/4 cup or so).  Cover with foil and bake for 20 minutes.  Meanwhile, melt the butter and mix with the bread crumbs.  Remove the foil from the casserole, add the bread crumbs, then broil for a couple of minutes to brown the topping.