Christmas cauliflower

Yield: 8 Servings

Measure Ingredient
1 large Head cauliflower; broken into florets
1¼ cup Diced green pepper
1 \N Jar sliced mushrooms; (7.3 ounces) drained
¼ cup Butter or margarine
⅓ cup All-purpose flour
2 cups Milk
1 cup Shredded Swiss cheese; (4 ounces)
2 tablespoons Diced pimientos
1 teaspoon Salt
\N \N Paprika; optional

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

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