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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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A family favorite learned in high school Home Ec, now it's my son's favorite. One bowl is never enough. Serve as a side or as the main dish with a salad and bun. Ingredients:
2 cup water |
1 cup diced potatoes |
1/2 cup chopped carrots |
1/2 cup chopped celery |
1/4 cup chopped onion |
1 tsp salt |
1/4 cup margarine |
1/4 cup flour |
2 cup milk |
2 cup shredded sharp cheddar |
1 can creamed corn |
Directions:
1. Combine the first 6 ingredients in a large pot and cover. Bring to a boil then simmer for 10 minutes. DO NOT DRAIN!!
2. In a medium pot melt the margerine, add flour and cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
3. Slowly add 2 cups of milk, stirring constantly.
4. Once this white sauce has thickened, add shredded cheese until all melted.
5. Add this cheese sauce to the cooked vegetables, add the can of creamed corn. Heat until hot but do not boil.
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