White sauce mix

This morning I was reading a recipe for a broccoli cauliflower casserole.  It needed TWO cans of cream of celery soup and TWO 8 ounce cream cheese packages, plus a cup of shredded cheddar.  Oh my.  The calories.  The salt.

Instead of dumping 2 cans of cream of something on your vegetables or noodles for your next casserole, keep this easy white sauce mix on hand.  If you need something a little  richer, I’m guessing a 3 oz. cream cheese would do the trick.

White Sauce Mix

2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoons salt
1 cup butter, margarine or shortening

In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.

White Sauce
In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.

Cheese Sauce
Add 3/4 cup shredded cheese after White Sauce thickens.

Curry Sauce
Add 1 teaspoon curry powder to thickened White Sauce.

Alfredo Sauce
Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.

Mac and Cheese
Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.

Hillbilly Housewife has low cost recipes from scratch.