A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pimento-Cheese Sauce
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- #66991
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup 2%-low-fat milk
2 teaspoons margarine
5 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon dry mustard
1 dash ground black pepper
1/2 cup shredded reduced-fat sharp cheddar cheese
1 jar (2 ounce size) diced pimento, drained
directions
Heat milk over medium-high heat in a small heavy saucepan to 180 degrees F or until tiny bubbles form around edge (do not boil). Remove from heat. Pour into a small bowl and let cool for 20 minutes.
Melt the margarine in saucepan over medium heat. Add flour and next 3 ingredients. Cook for 1 minute, stirring constantly.
Gradually add milk, stirring with a wire whisk until blended. Cook for 5 minutes or until thickened and bubbly, stirring constantly.
Remove from heat and add cheddar cheese and pimento, stirring until cheese melts.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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