Cheese Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- Liquid Option
- Cheese Option
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed Cheddar cheese soup, Shortcut
Liquid - Use 1 Item
- ⅓ cup milk
- ⅓ cup milk, plus 2 tablespoons sherry
- ⅓ cup milk, plus ½ cup sour cream, Shortcut
- ⅓ cup beer
Cheese - Use 1 Item
- 1½ cups sharp Cheddar cheese, shredded
- 85 grams cream cheese, cubed, (3 oz)
- ½ cup Parmesan cheese, grated
- 1½ cups Swiss cheese, shredded
Seasoning - Use 1 Item
- ½ teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- dash ground nutmeg
Instructions
- In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
- Serve over vegetables, pasta, or hamburgers. Enjoy.
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