Christmas cauliflower
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | cups | Milk |
| 1 | cup | Shredded Swiss cheese; (4 ounces) |
| 2 | tablespoons | Diced pimientos |
| 1 | teaspoon | Salt |
| Paprika; optional | ||
Directions
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