Cheese Sauce For Veggies Or Baked Potatoes Recipes

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CHEESE SAUCE FOR VEGGIES



Cheese Sauce for Veggies image

"This tasty cheese sauce, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

2 cups shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder

Steps:

  • In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables.

Nutrition Facts : Calories 91 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 131mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

CHEF'S CHEESE SAUCE FOR BAKED POTATOES



Chef's Cheese Sauce for Baked Potatoes image

A "loaded" potato with just one sauce! I've been using this delightful sauce for years....it is soooo good. Any leftover sauce is good on most hot vegetables, too. The cook time is for softening the butter. If possible, don't use any substitutions for butter.

Provided by NoSpringChicken

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

5 -6 medium russet potatoes
1/2 cup sour cream
1/4 cup softened butter
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
2 tablespoons minced green onion tops or 2 tablespoons chives

Steps:

  • Scrub potatoes with vegetable brush; dry well.
  • For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
  • Sprinkle with coarse salt and coarsely ground black pepper.
  • Pierce potato several times with tip of sharp knife in order to allow steam to escape.
  • Do NOT wrap in foil.
  • For soft potato skins, DO wrap in foil.
  • Bake at 400°F for about one hour or until done.
  • When potatoes are done, roll gently under hand to make mealy inside.
  • Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
  • Top each with some of the sauce.

CHEESE-TOPPED ROASTED VEGETABLES



Cheese-Topped Roasted Vegetables image

This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.-Meredith Holman, Silver Spring, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

3 small red potatoes, quartered
2 medium carrots, cut into 1/2-inch slices
1 small onion, cut into wedges
3 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 large zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
6 large fresh mushrooms, quartered
2 garlic cloves, minced
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 teaspoon minced fresh basil
1 teaspoon minced fresh oregano

Steps:

  • Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CHEESE SAUCE FOR VEGGIES OR BAKED POTATOES



Cheese Sauce for Veggies or Baked Potatoes image

Make and share this Cheese Sauce for Veggies or Baked Potatoes recipe from Food.com.

Provided by knobbyknee

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon salt
1 1/2 cups grated cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
pepper

Steps:

  • Melt butter in a sauce pan. Mix in flour and cook, making a roux.
  • Stir in milk slowly and cook until thickened, stirring continuously.
  • Add the rest of the ingredients, stirring until cheese is melted.
  • Serve over steamed veggies or baked potatoes.

Nutrition Facts : Calories 233.3, Fat 17.6, SaturatedFat 11.1, Cholesterol 49.8, Sodium 759.5, Carbohydrate 10.2, Fiber 0.2, Sugar 0.1, Protein 8.9

CHEDDAR CHEESE SAUCE



Cheddar Cheese Sauce image

This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 7

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups whole milk
2 cups shredded cheddar cheese
6 hot baked potatoes

Steps:

  • In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

Nutrition Facts : Calories 55 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

VEGETABLE CHEESE BAKE



Vegetable Cheese Bake image

You can't go wrong with creamed veggies in a cheese sauce. What a delight!

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups frozen mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/3 cup shredded cheddar cheese

Steps:

  • Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

Nutrition Facts :

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