1 lg. head of cauliflower
2 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. milk
1 1/2 c. sharp shredded American cheese
2 c. cubed fully cooked ham
1 (4 oz.) can mushroom stems
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted

Break cauliflower into flowerets (about 5 cups) cook in boiling water (salted) until tender, about 10 minutes. Drain thoroughly, set aside. In saucepan melt the 2 tbsp. butter. Stir in flour add milk all at once. Cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir in cooked cauliflower, ham and mushrooms. Turn into 2 quart casserole, combine crumbs with butter. Sprinkle over top. Bake uncovered at 350 degrees until heated through 30 to 35 minutes.

Serves 6.