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Festive Cauliflower Casserole

 Festive Cauliflower Casserole
My family asks for this dish every Christmas. It complements turkey or ham...and can be put together the day before the meal— a real convenience for a cook when the holiday rush is in full swing.
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 1 large head cauliflower (about 2 pounds), cut into florets
  • 1/4 cup diced green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 2 cups milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup (4 ounces) shredded Swiss cheese, divided


  • In a large saucepan, place 1 in. of water; add the cauliflower. Bring
  • to a boil. Reduce heat; cover and simmer for 5-10 minutes or until
  • crisp-tender; drain. Place in a greased 8-in. square baking dish.
  • In a large saucepan, saute green pepper and mushrooms in butter until
  • tender. Add flour and salt; stir until blended. Gradually add milk;
  • bring to a boil. Cook and stir for 2 minutes or until thickened.
  • Remove from the heat; add pimientos. Stir in 3/4 cup cheese until
  • melted; pour over cauliflower.
  • Cover and bake at 350° for 20 minutes. Sprinkle with remaining
  • cheese; bake, uncovered, for 10-15 minutes longer or until cheese is
  • melted. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 190 calories,

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Festive Cauliflower Casserole (continued)

Nutritional Facts: 12 g fat (7 g saturated fat), 36 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.