| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
American |
All newly t, Vegetables |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Cauliflower; cut in pieces |
| 1 |
|
Jar (2 oz.) pimento; drained |
| 2 |
tb |
Chopped green pepper |
| 1 |
cn |
(8 oz.) sliced water chestnuts |
| 2 |
|
Hard cooked eggs chopped; optional |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Grated cheddar cheese |
| 4 |
tb |
Butter; melted |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Milk |
| 1 |
c |
American cheese; cubed |
| 1 |
c |
Cheese crackers; crushed |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
SAUCE
TOPPING
Layer cauliflower, pimento, green pepper, water chestnuts, eggs, onion and
cheese in 2 1/2 quart casserole. Make sauce by melting butter and stirring
in flour, salt and pepper. Cook and stir 1 minute. Add milk gradually. Add
cheese and cook until thickened. Pour over vegetables. Combine topping
ingredients; sprinkle over all. Bake at 350 for 30 minutes. Yield 12
servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997
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