Cauliflower Casserole Deluxe
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water chestnuts, sliced
red bell pepper, finely chopped
cheddar cheese, shredded
seasoned bread crumbs
Steam fresh cauliflower florets about 5-7 minutes 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 minute. Gradually add milk, stirring constantly. Simmer until mixture thickens. Remove from heat.
Add cheese and stir until melted.
In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts. Pour over half the sauce. Repeat layers ending with sauce. Sprinkle with bread crumbs and parsley.
Bake at 350 for 25-30 minutes until bubbly and top is a light golden brown.