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Recipe Ingredients

  • 1 Tbsp. vegetable oil
  • 1 lb. sausage links, cut into ½ inch-thick slices
  • 2 large yellow onions, chopped
  • 2 to 3 cloves garlic, chopped
  • 2 lbs. zucchini, diced
  • 4 to 5 large carrots, cut into this slices
  • 2 Tbsp. Borden® Butter
  • 3 Tbsp. flour
  • 2 cans (12 oz. each) chicken or beef broth
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups Borden® Finely Shredded Mild Cheddar Shreds


Recipe Directions

  • HEAT oil in a large 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 to skillet and cook until onions are tender.
  • Stir in zucchini and carrots and cook, stirring occasionally, until the carrots are crisptender; set aside.
  • 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.
  • 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.
  • TOP with remaining ½ cup cheese before serving.

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