Cheese Recipe 29: Cheesy and Vegetable Bake

This recipe will yield two servings.


Ingredients:

1/3 Cup Shredded Cheddar Cheese


1/3 cup Muenster Cheese shredded


2 cups frozen mixed vegetables


2 tablespoons butter


2 tablespoons all-purpose flour


3/4 cup milk


¼ teaspoon salt


1/8 teaspoon pepper


½ tablespoon garlic

Method:

In a saucepan, place 1 inch of water and then add the vegetables. Bring them to a boil. Reduce the heat, cover, and then simmer the vegetables for about five minutes, or until crisp tender. Drain well. In the saucepan, sauté garlic in butter until tender and golden. Stir in flour and salt and pepper until blended. Gradually whisk in the milk. Bring to a boil and cook and stir until thickened; for about 1-2 minutes. Remove from the heat and stir in cheese. Stir until melted and then add the vegetables. Preheat the oven to 350 degrees. Add the veggie cheese mixture to a greased casserole dish. Bake for 20-25 minutes or until bubbly. Let stand 3-5 minutes.

Alternative Cheeses:

Fresh Cheddar Cheese Curds, Gouda, Colby Jack