Swiss Cheese Sauce and Vegetables
Create a memorable side dish by combining green peas—or corn niblets—with homemade béchamel (white) sauce and Swiss cheese.
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 niblets, 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.