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Rosemary Leicht
Bethel, Ohio
Cheese and bread crumbs add a tasty crunch to a veggie casserole.
Cauliflower Crunch
- Prep Time 15 min
- Total 40 min
- Ingredients 7
- Servings 4
Ingredients
- 3 tablespoons olive or vegetable oil
- 8 sun-dried tomatoes, cut into strips
- 2 garlic cloves, minced
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 2 (10-oz.) pkg. frozen cauliflower in cheese flavored sauce, thawed*
- 1/4 cup Progresso™ Plain Bread Crumbs
- 1/4 cup grated Parmesan cheese
Instructions
-
Step1Heat oven to 400°F. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan. Top with cauliflower in cheese sauce.
-
Step2In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.
-
Step3Bake at 400°F. for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.
Nutrition
270
Calories
16g
Total Fat
8g
Protein
23g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 3/4 Cup
- Calories
- 270
- Calories from Fat
- 140
- Total Fat
- 16g
- 25%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 10mg
- 3%
- Sodium
- 1140mg
- 48%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 60%
- 60%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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