| 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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