Shelly's Recipe

FESTIVE CAULIFLOWER CASSEROLE

Category: Cauliflower

1 large head cauliflower (about 2 pounds), cut into florets
1/4 cup diced green pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
3/4 tsp salt
2 cups milk
1 jar (2 ounces) diced pimientos, drained
1 cup (4 ounces) shredded Swiss cheese, divided

In a large saucepan, place 1 in. of water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender; drain. Place in a greased 8-in. square baking dish.

In a large saucepan, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add pimientos. Stir in 3/4 cup cheese until melted; pour over cauliflower.

Cover and bake at 350 for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted. Serves 6-8