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| 3 | cups | cauliflower florets | cut in pieces |
| 2 | ounces | pimiento | drained |
| 2 | tablespoons | green bell pepper | chopped |
| 8 | ounces | water chestnuts | canned, sliced |
| 2 | large | eggs | hard cooked, optional |
| 1 | small | onion | chopped |
| 1 | cup | cheddar cheese | grated |
| Sauce | |||
| 4 | tablespoons | butter | melted |
| 3 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 2 | cups | milk | |
| 1 | cup | american cheese | cubed |
| Topping | |||
| 1 | cup | crackers, cheese flavored | crushed |
| 3 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
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 degrees F for 30 minutes.
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