1 large head cauliflower, cut
2 Tbsp. butter or margarine
1/2 c. chopped green pepper
1 c. sliced mushrooms
1 can condensed Cheddar cheese
or cream of mushroom soup
1/4 c. water
1 c. shredded Cheddar or Swiss
1 Tbsp. chopped pimento
chopped parsley, sliced
almonds, or buttered bread
In 2 quart microwave-safe casserole, combine cauliflower
and water; cover. Microwave on High for 6 to 8 minutes until
tender-crisp, stirring twice. Let stand, covered 2 to 3
minutes. Drain in colander. In same casserole, combine
butter, green pepper and mushrooms; cover. Microwave on High
for 3 to 5 minutes until green pepper is tender, stirring once.
Stir in soup, cheese, pimento and cauliflower; cover. Micro-
wave on High for 5 to 8 minutes until heated through, stirring
occasionally. Sprinkle with parsley, almonds or bread crumbs.
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