Brainy Casserole

Treat your guests with this casserole that’s made using pasta, Green Giant® frozen cauliflower and Muir Glen® organic tomatoes - a delicious dinner.

  • prep time 15 min
  • total time 45 min
  • ingredients 13
  • servings 8

Ingredients

2 1/4
cups uncooked cavatappi pasta (8 oz)
1/4 cup butter
1/4 cup all-purpose flour
1
teaspoon salt
1/2 teaspoon pepper
2
cups milk
1
cup shredded fontina cheese (4 oz)
1
family-size bag (24 oz) Green Giant™ frozen cauliflower in cheese-flavored sauce, thawed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained

Topping

1
cup Progresso™ panko crispy bread crumbs
1
cup shredded Parmesan cheese (4 oz)
1/4 cup butter or margarine, melted
  • 1 Heat oven to 375°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • 2 Meanwhile, in 1-quart saucepan, melt 1/4 cup butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce boils and thickens. Stir in fontina cheese. Remove from heat.
  • 3 In large bowl, toss pasta, cauliflower, tomatoes and chiles. Pour sauce over mixture; toss to mix. Spoon into casserole. In small bowl, mix topping ingredients. Sprinkle over top.
  • 4 Bake uncovered 20 to 30 minutes or until topping is golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    418
    ,
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    13g,
    13%
    ),
    Sodium
    114mg
    114%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    16 1/2g
    16 1/2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 Starch; 1/2 Very Lean Meat; 1/2 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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