Broccoli with Sweet Pepper Cheddar Sauce

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2 pound broccoli or cauliflower florets

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2 tablespoon butter

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2 tablespoon all purpose flour

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1/2 cup diced red bell pepper

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1 (12 fl.oz.) can PET® Evaporated Milk

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1 cup shredded sharp cheddar cheese

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1 1/2 tablespoon Dijon mustard

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1/2 teaspoon salt or to taste

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1/8 teaspoon cayenne pepper

NUTRITION INFORMATION

Serving Size 1/8 of recipe
Calories Per Serving 180
Total Fat 11g
Calories From Fat 7g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 30mg
Sodium 400mg
Carbohydrates 13g
Dietary Fiber 4g
Sugar 5g
Protein 10g
Percent Daily Value*: Vitamin A 80%, Calcium 25%, Vitamin C 200%, Iron 6%.

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PLACE steamer basket in large saucepan filled with 1/2-inch water, being sure basket does not touch water. Place broccoli in steamer basket. Cover. Heat to boiling. Reduce heat to low. Steam 10 to 11 minutes or until stems are crisp tender.

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MELT butter in medium saucepan over medium heat. Whisk in flour. Cook 1 minute, stirring constantly. Stir in red pepper. Cook 1 minute. Slowly blend in evaporated milk. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Reduce to medium-low heat. Stir in cheese, mustard, salt and cayenne pepper until cheese melts.

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PLACE broccoli in serving dish. Spoon sauce over top.

NUTRITION INFORMATION

Broccoli with Sweet Pepper Cheddar Sauce

Broccoli with Sweet Pepper Cheddar Sauce

Ingredients

Instructions

Broccoli with Sweet Pepper Cheddar Sauce

Broccoli with Sweet Pepper Cheddar Sauce

Ingredients

Instructions

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