Cauliflower and Corn Bake

1 medium head cauliflower

Two 15-3/4 ounce cans whole kernel corn, drained

Two 10-1/4 cans condensed cream of celery

One 2-ounce jar sliced pimentos

One 8-ounce can water chestnuts, sliced

8 ounces sharp Cheddar cheese, shredded

1 cup Italian style bread crumbs

2 tablespoons butter or margarine, melted

Wash and separate cauliflower into florets. Slice florets into 1/4 inch slices. Place in a 9 x 13 inch baking dish.. Combine the next 4 ingredients in a sauce pan. Bring to a boil. Pour over cauliflower. Bake at 375 FFor 25 minutes. Top with cheese and combined crumbs and butter. Bake 5 minutes longer.

Serves 12.