Recipe - Cauliflower Casserole Deluxe

12 ounce Cauliflower florets; about 3
One half cups
2 md Tomatoes; cut or sliced up
8 ounce Can water chestnuts; cut or sliced up
2 Green onions; with tops,
chopped
One fourth cup Chopped celery
One fourth cup Chopped red bell pepper
1 teaspoon Basil
One half teaspoon Seasoned salt
One fourth teaspoon Black pepper
1/8 teaspoon Cayenne pepper
2 tablespoon Flour
1 cup Skim milk
4 ounce Reducedfat sharp cheddar
cheese; shredded
One fourth cup Seasoned bread crumbs
Minced fresh parsley;
(optional)

From: "R. Winters" rosie@iadfw.net

Date: Sun, 04 Aug 1996 20:11:14 0500

Recipe By : modified from Fresh Ideas for Vegetable Cooking (Massie)

Steam fresh cauliflower florets about 57 min or frozen florets according
to package instructions just until crisp tender; drain. Coat a saucepan
with cooking spray. Saute green onions, celery, and bell peppers until
limp. Add seasonings. Blend in flour and cook 1 min. Gradually add milk,
stirring constantly. Simmer until mixture thickens. Remove from heat. Add
cheese and stir until melted. In a 2quart baking dish, layer half the
cauliflower, cut or sliced up tomatoes and water chestnuts. Pour over half the sauce.
Repeat layers ending with sauce. Sprinkle with bread crumbs and parsley.
Bake at 350F for 2530 min until bubbly and top is a light golden brown.

per serving: 157 Kcal 4.0g Fat (2.2g sat fat) 22% CFF 517mg Na 4.4g
fiber (11.2g PRO/4.0g FAT/22.2g CHO)

NOTES : Original recipe from _Fresh Ideas for Vegetable Cooking_ by Georgia
Machala Massie, 1985, Fresh Ideas, Inc., Dallas, TX, p.77 (ISBN
0961461705). Modification for lower fat and MasterCook II format by
Rosemary Winters (rosie@iadfw.net).

MCRecipe Digest V1 #183

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.