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Cauliflower Casserole




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 large head cauliflower, broken into florets
  
• 1/4 c. diced green pepper
  
• 1 jar (7.3 oz.) sliced mushrooms, drained
  
• 1/4 c. butter
  
• 1/3 c. all-purpose flour
  
• 2 c. milk
  
• 1 c. (4 oz.) shredded Swiss cheese
  
• 2 T. diced pimientos
  
• 1 t. salt
  
• Paprika, optional
  






Instructions



1. In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well.
   
2. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt.
   
3. Place half of the cauliflower in a greased 2-qt. baking dish; tope with half of the sauce. Repeat layers.
   
4. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired.
   






Final Comments


Yield: 8-10 servings.