Festive Cauliflower Casserole

• 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 whole milk
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup shredded Swiss cheese, divided

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.

head cauliflower, green pepper, mushrooms, butter, flour, salt, milk, pimientos, swiss cheese

Taken from www.tasteofhome.com/recipes/festive-cauliflower-casserole/ (may not work)