1 lg. head cauliflower, cut into flowerets
2 tbsp. butter
1/2 c. green pepper, chopped
1 c. mushrooms, sliced
1 (11 oz.) can Campbell's condensed cheddar cheese soup
1/2 c. chicken broth
1 c. Cheddar cheese, shredded
1 tbsp. pimento, chopped
Parsley, chopped

In covered 10 inch skillet over medium heat, in 1 inch boiling water, cook cauliflower 10 minutes or until tender-crisp. Remove from heat; drain in colander. In same skillet over medium heat, in hot butter, cook green pepper and mushrooms until tender, stirring occasionally. Stir in soup and broth; mix well. Stir in cheese and pimento. Return cauliflower to skillet; heat through. Sprinkle with parsley before serving.