| Cauliflower Casserole
1 large head cauliflower
1 can of mushrooms
1/4 cup of diced green pepper
1 teaspoon of salt
1 cup of shredded Cheddar cheese
2 tablespoons of chopped pimento
1/4 cup of butter
1/4 cup of flour
2 cups of milk |
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Wash and separate cauliflower into medium sized flowerettes; cover and cook in boiling salted water about 10 minutes. Drain well and set aside. Sauté mushrooms and green pepper. Blend in flour, gradually stir in milk. Cook, stirring constantly over medium heat until thick. Stir in salt, cheese and pimento. Spoon half the cauliflower into buttered 2 quart casserole. Cover with half the sauce. Add remaining cauliflower and top with remaining sauce. Bake in 325ºF. oven until bubbly. About 20-25 minutes. |
