Ingredients
1 tablespoon chopped onion3 tablespoons butter, divided2 tablespoons all-purpose flour1/2 teaspoon saltPepper to taste1 cup milk1/2 cup shredded cheddar cheese1 medium head cauliflower, cut into florets, cooked and drained2 cups cubed fully cooked ham1 jar (4-1/2 ounces) sliced mushrooms, drained1 jar (2 ounces) diced pimientos, drained6 saltines, crumbled
Preparation
Preheat oven to 350°. In a saucepan over medium heat, saute chopped onion in 2 tablespoons of butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; cook and stir until thick and bubbly, 2 minutes.
Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole.
In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake 20 minutes. Uncover and bake until heated through, 5-10 minutes longer.
