Swiss cheese sauce, made
with basic béchamel (white) sauce, is mixed with either
cooked green peas or corn.
Wisconsin
Swiss Cheese Sauce and Vegetables
- 1/4 cup (1/2 stick) butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
2 (10-ounce) packages frozen green peas or corn, cooked and drained
- In a 2 quart saucepan, melt butter; stir
in flour and salt. Remove from heat; gradually stir in milk.
Return to heat. Cook, stirring constantly, until thickened. Cook
2 additional minutes. Add cheese; stir until melted.
- Add peas or corn; reheat over very low
heat.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
