Food and Nutrition


| Share

Veggies in Cheese Sauce

This healthy recipe comes from NDSU Extension Service.


  • 1 16-ounce package frozen vegetables of choice (such as peas and carrots)
  • 2 Tbsp. margarine or butter
  • 2 Tbsp. flour
  • 1 c. low-fat milk
  • ¼ tsp. salt
  • ½ c. cheddar cheese, grated


Cook vegetables as directed on package. Melt the margarine or butter in a saucepan. Add flour until blended and bubbly. Slowly add the milk and cook until thickened. Stir in the cheese and heat until the cheese melts. Drain vegetables and add to cheese sauce.

Makes six servings.

Per serving: 142 calories, 7.4 grams (g) fat, 14.6 g carbohydrate.
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.