| 2 | tablespoons butter or margarine |
| 1/2 | cup shredded carrot |
| 1/2 | cup chopped onion (1 medium) |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | jar (15 oz) Old El Paso® Cheese 'n Salsa dip |
| 1 3/4 | cups Progresso® chicken broth (from 32-oz carton) |
| 1 | box (9 oz) Green Giant® frozen broccoli cuts, thawed, larger pieces cut in half |
| 1 | cup milk |
Serve with...
Submarine Sandwich
Total Time:
15 min
| 1. | In 3-quart saucepan, melt butter over medium heat. Add carrot and onion; cook, stirring occasionally, until tender. |
| 2. | Sprinkle flour over vegetables; stir to blend. Stir in remaining ingredients until well blended. Cook over medium heat, stirring constantly, until thoroughly heated. |
|
| Purchase preshredded carrots in the produce section to save time. |
Nutrition Information:
290 ( 170); 19g ( 8g, 0g); 35mg; 1600mg; 23g ( 2g, 5g); 6g 60%; 20%; 20%; 4% 1 ; 1/2 ; 1 ; 3 1/2 1 1/2