Cheesy cauliflower casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cauliflower; cut in pieces |
| 1 | Jar (2 oz.) pimento; drained | |
| 2 | tablespoons | Chopped green pepper |
| 1 | can | (8 oz.) sliced water chestnuts |
| 2 | Hard cooked eggs chopped; optional | |
| 1 | small | Onion; chopped |
| 1 | cup | Grated cheddar cheese |
| 4 | tablespoons | Butter; melted |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | cups | Milk |
| 1 | cup | American cheese; cubed |
| 1 | cup | Cheese crackers; crushed |
| 3 | tablespoons | Grated Parmesan cheese |
Directions
SAUCE
TOPPING
Layer cauliflower, pimento, green pepper, water chestnuts, eggs, onion and cheese in 2½ quart casserole. Make sauce by melting butter and stirring in flour, salt and pepper. Cook and stir 1 minute. Add milk gradually. Add cheese and cook until thickened. Pour over vegetables. Combine topping ingredients; sprinkle over all. Bake at 350 for 30 minutes. Yield 12 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@...
on Jul 21, 1997