Yield: 8 Servings
|1 large||Head cauliflower; broken into florets|
|1¼ cup||Diced green pepper|
|1||Jar sliced mushrooms; (7.3 ounces) drained|
|¼ cup||Butter or margarine|
|⅓ cup||All-purpose flour|
|1 cup||Shredded Swiss cheese; (4 ounces)|
|2 tablespoons||Diced pimientos|
In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. 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.
Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325 for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.
Recipe by: Taste of Home Dec. 97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Judy Zegke" <judyzegke@...> on 7 De, c 1997