|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Pasteurized american cheese slice||6 , cut into pieces|
|Frozen chopped broccoli||10 Ounce, thawed and well drained (1 Package)|
|Carrots||1⁄2 Pound, julienned|
|Zucchini||1⁄2 Pound, sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Fettuccine||7 Ounce, cooked, drained (1 Package)|
In 3-quart casserole, combine butter, onion and garlic.
Microwave at HIGH (10) 1 to 3 minutes until onion is transparent.
Stir in flour, salt and thyme.
Gradually stir in milk.
Microwave at HIGH (10) 3 to 5 minutes until thickened, stirring every 2 minutes.
Blend in cheese, stirring until melted.
In 2-quart casserole, combine broccoli, carrots, zucchini and mushrooms.
Microwave at HIGH (10) 5 to 9 minutes until vegetables are tender; stir after 3 minutes.
Add vegetables to cheese sauce.
Serve over fettuccine.