Brainy Casserole

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

By Pillsbury Kitchens

August 26, 2016

2 1/4

cups uncooked cavatappi pasta (8 oz)

1/4 cup butter

1/4 cup all-purpose flour

teaspoon salt

1/2 teaspoon pepper

cups milk

cup shredded fontina cheese (4 oz)

family-size bag (24 oz) frozen cauliflower in cheese-flavored sauce, thawed

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

can (4.5 oz) Old El Paso™ chopped green chiles, undrained

Topping

cup Progresso™ panko crispy bread crumbs

cup shredded Parmesan cheese (4 oz)

1/4 cup butter or margarine, melted

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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.