CHEESY CAULIFLOWER CASSEROLE

1 large (approximately 2 lb) head cauliflower, broken into florets

1/2 cup butter
1/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1 cup frozen peas
1/2 cup fresh sliced mushrooms
1 1/2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.
Grease a 2 1/2-quart baking dish; set aside.

Place cauliflower into a saucepan and add a small amount of water; cook until crisp tender; drain.

Meanwhile, in another saucepan, melt the butter; stir in the flour, salt and pepper until smooth. Gradually stir the milk into the mixture. Bring mixture to a boil and cook, stirring, until thickened - about 2 minutes. Remove pan from the heat.

Add the peas, mushrooms, drained cauliflower and 1 cup of the cheese to the thickened mixture. Stir gently to blend. Pour mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup cheese.

Bake, covered, at 350 degrees for 15 minutes. Remove cover and continue baking for 10 minutes or until heated through and bubbly.

Yield: 8 servings

file photo for reference only, from 12 Tomatoes