A simple baked cauliflower casserole featuring layers of tender cauliflower, a creamy homemade white sauce with peppers and mushrooms, and melted cheese, all topped with a sprinkle of paprika.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 medium head | Cauliflower, broken into florets |
| 2 tablespoons | Butter or Margarine (oleo) |
| 1/2 cup | Chopped Green Pepper |
| 1/2 cup | Sliced Mushrooms |
| 2 tablespoons | All-Purpose Flour |
| 1 1/2 cups | Milk |
| 1 cup | Shredded Cheese (e.g., Cheddar) |
| To Taste | Salt |
| For Garnish | Paprika |
Instructions
- Preheat oven to 400°F. Grease a 1 1/2-quart casserole dish.
- In a pot, cook the cauliflower florets in boiling salted water until tender-crisp. Drain well.
- While the cauliflower is cooking, melt the butter in a saucepan over medium heat. Sauté the green pepper and mushrooms for about 5 minutes.
- Stir the flour into the vegetable mixture.
- Gradually whisk in the milk. Continue cooking and stirring constantly until the sauce thickens and is smooth.
- Arrange half of the cooked cauliflower in the prepared casserole dish. Sprinkle with half of the cheese, then pour half of the sauce over the top.
- Repeat with a second layer of the remaining cauliflower, cheese, and sauce.
- Sprinkle paprika over the top.
- Bake for 15 minutes, or until the casserole is hot and bubbling.
Note
The original recipe card did not include an ingredient list; the ingredients and their measurements have been inferred from the instructions to provide a complete, usable recipe.
