 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Stuffed Egg And Mushroom Casserole Ingredients:
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 cup milk |
1 tablespoon chablis or other dry white wine |
1/4 cup (1 ounce) shredded sharp cheddar cheese |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon hot sauce |
1/4 teaspoon salt |
dash of white pepper |
dash of red pepper |
Directions:
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture thickens. Stir in wine, cheese, Worcestershire sauce, hot sauce, salt, and pepper; continue cooking over medium heat just until cheese melts and mixture is well blended.
2. Note: Casserole may be assembled 1 day in advance. Cover and refrigerate overnight. Let casserole come to room temperature before baking.
|
|