Prep 2 mins
Cook 5 mins
This is a Rosella recipe, it's really simple & goes great with broccoli or cauli or even tuna, a little different to your usual roux based sauce.
- 420 g cream of chicken soup
- 1⁄2 cup milk
- 1⁄2 teaspoon mustard powder (or to taste)
- 1 cup tasty cheese, grated
- Combine soup with milk & mustard powder in a small saucepan & stir over heat until boiling, simmer for 5 minutes.
- Remove from heat & stir in cheese.
Tis is a good sauce. I don't know what went wrong, but I made macaroni and cheese with this sauce. When I took the mac & cheese out of the oven, it was real liquidy, soupy. I don't know if I overbaked it or what.I lost track of time. Other than that, it was good. The sauce was easy to make. I am going to make it again. Thanks for a great recipe Mandy. Made for the March '08 Bevy Tag game.
Made for Feb. 2008 Bevy Tag. Super easy and delicious cheese sauce. I made this sauce and used it in my tuna noodle casserole. It really added to the taste of the casserole. I was out of cream of chicken soup so I used cream of mushroom soup instead. Other than that, I followed the recipe ingredients and instructions. It was very easy to whip together. I will definitely be using this in my tuna noodle casserole from now on. I can't wait to try this on vegetables. Thanks for another great recipe, Mandy.