Christmas Cauliflower

1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 7.3 ounce jar sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cups milk
1 cup shredded Swiss cheese
2 tablespoons diced pimientos
1 tablespoon salt
paprika, optional

In a large saucepan, cook cauliflower in a small amount of water for 6 to 7 minutes or until crisp tender; drain well.

In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt.

Place half of the cauliflower in a greased 2 quart baking dish; top with half of the sauce. Repeat layers.

Bake, uncovered, at 325F for 25 minutes or until bubbly. Sprinkle with paprika if desired.

 8 to 10 servings.