Sausage, zucchini, carrots and onions in a creamy, cheesy broth make a soothing, hearty dinner on a chilly night.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
731 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
Step 2
Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
Step 3
Top with remaining 1/2 cup cheese before serving.
Ingredients
1 tablespoon vegetable oil
3 tablespoons all-purpose flour
2 cloves garlic, chopped
2 large yellow onions, chopped
1 (12 ounce) can evaporated milk
4 large carrots, thinly sliced
1 pound sausage links, cut into 1/2-inch thick slices
2 pounds zucchini, diced
2 tablespoons Borden® Salted Butter
2 (12 ounce) cans chicken or beef broth
1 ½ cups Borden® Finely Shredded Mild Cheddar Cheese, divided
