| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Vegetables | 8 | Servings |
INGREDIENTS
| 1 | lg | Head cauliflower; broken into florets |
| 1 1/4 | c | Diced green pepper |
| 1 | Jar sliced mushrooms; (7.3 ounces) drained | |
| 1/4 | c | Butter or margarine |
| 1/3 | c | All-purpose flour |
| 2 | c | Milk |
| 1 | c | Shredded Swiss cheese; (4 ounces) |
| 2 | tb | Diced pimientos |
| 1 | ts | Salt |
| Paprika; optional |
INSTRUCTIONS
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@email.msn.com> on 7 De, c 1997
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