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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I couldn't sell cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.Barbara Jaggers, Colorado Springs, Colorado Ingredients:
1 large head cauliflower (about 2 pounds), broken into florets |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2-1/2 cups milk |
1 cup frozen peas |
1/2 cup sliced fresh mushrooms |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
Directions:
1. In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 8 servings.
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