1 head cauliflower
4 oz. can sliced mushrooms
1/4 c. diced green pepper
1/4 c. butter
1/3 c. flour
2 c. milk
1 tsp. salt
1 c. shredded Swiss cheese
2 tbsp. chopped pimento

1. Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 8 to 10 minutes. Drain.

2. Saute mushrooms and green pepper in butter in medium saucepan until tender. stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt and pimento.

3. Heat oven to 325 degrees. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes. Serves 8 to 10.