Serves: 4
Total Calories: 459
1. Boil cauliflower and potatoes in separate sauce pans with one cup water each for ten minutes. Drain both vegetables and set aside.
2. In a large sauce pan, melt margarine over low heat. Add onion and garlic. Cook until tender. Stir in flour and cook, stirring constantly, for 1 minute. Add milk and cheese. Increase heat to medium and cook until mixture boils, stirring constantly. Continue to cook and stir 1 minute or until sauce begins to thicken.
3. Transfer cauliflower and potatoes to a deep oven proof dish with the cherry tomatoes and top with Morningstar Farms® Meal Starters™ Steak Strips. Pour cheese sauce over the entire mixture.
4. Bake at 350°F for 20 minutes or until sauce begins to bubble.
This Vegetable Casserole recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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