3 cups cauliflower — cut in pieces
1 jar (2 oz.) pimento — drained
2 Tablespoons chopped green pepper
1 can (8 oz.) sliced water chestnuts
2 hard cooked eggs chopped — optional
1 small onion — chopped
1 cup grated cheddar cheese
SAUCE: 4 Tablespoons butter — melted
3 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 cup American cheese — cubed
TOPPING: 1 cup cheese crackers — crushed
3 Tablespoons grated Parmesan cheese
Layer cauliflower, pimento, green pepper, water chestnuts, eggs, onion and cheese in 2 1/2 quart casserole. Make sauce by melting butter and stirring in flour, salt and pepper. Cook and stir 1 minute. Add milk gradually. Add cheese and cook until thickened. Pour over vegetables. Combine topping ingredients; sprinkle over all. Bake at 350 for 30 minutes. Yield 12 servings.