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1 medium head cauliflower or 1
pkg. (20 oz.) frozen
2 c. cubed, cooked ham
1 can (3 oz.) sliced
mushrooms, drained
2 Tbsp. margarine
2 Tbsp. flour
1 c. milk
4 oz. processed American
cheese, grated (1 c.)
1/2 c. sour cream
2 oz. pimiento, chopped
1/2 c. bread crumbs
1/3 c. sliced almonds

Break cauliflower into flowerets (about 4 cups). Cook
in salted water until tender; drain. Combine with ham and
mushrooms. In medium saucepan, melt margarine. Stir in flour.
Add milk all at once and stir constantly until mixture thick-
ens. Add cheese, sour cream and pimiento. Stir and combine
with vegetables and ham mixture. Put into a 1 1/2-quart
casserole (round). Top with bread crumbs and sliced almonds.
Bake, uncovered, at 350 degrees for 40 minutes. Makes 6 servings.

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