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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This recipe originally came from my pastor's wife, explains Michelle Isenhoff of Wayland, Michigan. I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day. Ingredients:
2 tablespoons chopped onion |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
3 cups milk |
1-1/2 cups chicken broth |
1 package (16 ounces) frozen california-blend vegetables, thawed |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3/4 cup process cheese sauce |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Yield: 7 servings.
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