Creamy Cheddar Vegetable Sauce

An all-purpose sauce you can serve over broccoli, green beans, asparagus, mushrooms, cauliflower or eggplant.

• Ready In: 24 mins
• Yields: 3 1/2 cups

Ingredients

• 1  cup fresh mushrooms, sliced or 4  ounces  sliced mushrooms, drained
• 2  tablespoons butter
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 1  cup milk
• 1  cup sour cream
• 2  cups cheddar cheese, shredded
• 1  tablespoon Worcestershire sauce
• 1  teaspoon dry mustard

Directions

1. Melt butter in a medium-size saucepan over low heat; sauté mushrooms for 2 to 3 minutes.
2. Stir in flour and salt.
3. Remove from the heat; gradually stir in milk.
4. Return to medium heat; cook, stirring constantly until sauce thickens.
5. Cook 2 minutes longer.
6. Fold in sour cream, cheese, Worcestershire and dry mustard.
7. Cook over medium heat just until cheese melts and sauce is heated.
8. Pour into a sauce boat or directly over vegetables.