VEGETABLES WITH CHEESE SAUCE

1 small bunch broccoli, trimmed and coarsely chopped
1 small head cauliflower, coarsely chopped
1 (13 3/4 ounce) can College Inn Chicken or Beef Broth
2 tablespoons cornstarch
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1/2 cup dairy sour cream

In large saucepan, over medium-high heat, heat broccoli, cauliflower and 1/2 cup broth to a boil; reduce heat. Cover; simmer 8 minutes or until tender-crisp. Drain; keep warm.

Meanwhile, combine remaining broth and cornstarch in saucepan. Heat to a boil over high heat, stirring constantly until thickened.

Reduce heat; blend in cheese and sour cream. Pour over vegetables, stirring to coat evenly.

TO COOK IN A MICROWAVE:
In 2-quart microwave-proof bowl, combine broccoli, cauliflower and 1/2 cup broth. Microwave, uncovered, on HIGH (100% power) for 5 to 6 minutes until vegetables are tender, stirring after 2 1/2 minutes; drain. In 1-quart microwave-proof bowl, combine remaining broth and cornstarch. Microwave, uncovered, on HIGH for 3 to 4 minutes until mixture thickens and boils. Add cheese and sour cream. Microwave on LOW (30% power) for 1 to 2 minutes until cheese melts. Pour over vegetables, stirring to coat evenly.

Makes 6 to 8 Servings
From: Recipelink.com
Source: Recipe booklet: Best of Favorite Recipes College Inn Broth, Favorite Recipes Magazine No. 3, 1987