Cheesy Cauliflower Casserole
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Cheesy Cauliflower Casserole recipe
Ingredients
| 3 | cups |
cauliflower florets
cut in pieces |
|
| 2 | ounces |
pimentos
drained, or roasted bell pepper, chopped |
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| 8 | ounces |
water chestnuts
canned, sliced, or celery |
|
| 2 | large |
eggs
hard cooked, optional |
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
cheddar cheese
grated |
|
| Sauce | |||
| 4 | tablespoons |
butter
melted |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
american cheese
cubed |
|
| Topping | |||
| 1 | cup |
crackers, cheese flavored
crushed, or corn flakes |
* |
| 3 | tablespoons |
Parmesan cheese
grated |
|
Directions
Layer cauliflower, pimento, green pepper, water chestnuts, eggs, onion and cheese in 2½ 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℉ (180℃) F for 60 minutes or until cauliflower is tender.
Let cool for 5 to 10 minutes, serve warm.
