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Cream Sauce With Milk

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  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Milk 2 Cup (32 tbs)
  Worcestershire sauce 1 Teaspoon
  Hot pepper sauce To Taste
  Salt To Taste
  Pepper To Taste

Melt butter in saucepan; stir in flour; remove from heat.
Slowly add 2 cups milk; return to low heat.
Cook, stirring until sauce becomes very thick.
Season with Worcestershire, hot pepper sauce, salt and pepper to taste.
In 1 large or 2 small casseroles, layer the mixtures as follows: meat mixture, 3/4 cup Parmesan cheese, eggplant zucchini mixture, 3/4 cup. Parmesan cheese, cream sauce, 3/4 cup Parmesan Cheese.
Bake at 350°F for 1 hour or until top is brown and mixture is bubbly.
Freezes well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 925 Calories from Fat 565

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 39.3 g196.7%

Trans Fat 0 g

Cholesterol 174.2 mg58.1%

Sodium 634.2 mg26.4%

Total Carbohydrates 71 g23.6%

Dietary Fiber 1.7 g6.6%

Sugars 24.5 g

Protein 21 g42.6%

Vitamin A 39.4% Vitamin C 1.6%

Calcium 54% Iron 17.8%

*Based on a 2000 Calorie diet

Cream Sauce With Milk Recipe