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Prep 15min
Total40min
Ingredients7
Servings4
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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
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Steps
1
Heat 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.
2
In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.
3
Bake at 400°F. for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.
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*To quickly thaw cauliflower, cut small slit in center of each pouch; microwave on HIGH for 2 to 3 minutes or until thawed.
For Broccoli Crunch, substitute two 10-oz. pkg. Frozen Broccoli in Cheese Flavored Sauce for the cauliflower.
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