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Christmas Cauliflower

By: Betty Claycomb

"A Swiss cheese sauce gives this vegetable casserole an extra special taste. I have served it for Christmas for the past 20 years, and my family says the meal just wouldn't be as delicious without it. -Betty Claycomb, Alverton, Pennsylvania"

Rate/Review | Read Reviews (7)

839 Saves

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 large head cauliflower, separated into florets
1/4 cup diced green pepper
1 (8 ounce) can sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
1 cup shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika

Directions

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 degrees F for 25 minutes or until bubbly. Sprinkle with paprika if desired.