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.