Ingredients:
- 1 head cauliflower
- 1 cup sliced mushrooms
- 1/4 c. diced green pepper
- 1/4 c. butter
- 1/3 c. flour
- 2 c. milk
- salt and pepper to taste
- 1 c. shredded Swiss cheese
- 2 tbsp. chopped pimento
Preparation:
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium saucepan until tender. stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt, pepper, and pimento. Heat oven to 325°. Put half of the cauliflower into a buttered 2-quart casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes.Serves 8 to 10.
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