1 head of cauliflower
4 oz. can of sliced mushrooms
1/4 cup of diced green pepper
1/4 cup of butter
1/3 cup of flour
2 cups of milk
1 teaspoon of salt
1 cup of shredded Swiss cheese
2 tablespoons of chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes. Serves 8 to 10.
4 oz. can of sliced mushrooms
1/4 cup of diced green pepper
1/4 cup of butter
1/3 cup of flour
2 cups of milk
1 teaspoon of salt
1 cup of shredded Swiss cheese
2 tablespoons of chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes. Serves 8 to 10.
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