1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon Salt
1/4 teaspoon white pepper 2 cups milk
1 cup (4 oz.) Sargento. Chef Style Shredded Cheddar Cheese
3 cups cooked wild rice (prepare in advance and refrigerate)
1 pkg. (16 oz.) frozen broccoli with red peppers, thawed
1/4 cup chopped onion
1/4 cup dry bread crumbs
1 tablespoon butter or margarine
In large saucepan, melt butter; add flour, salt and pepper. Cook, stirring until mixture bubbles. Add milk, stirring constantly, until mixture comes to a boil and thickens. Boil 1 to 2 minutes. Remove from heat. Stir in cheese until melted. Combine cooked wild rice, broccoli, onion and cheese sauce. Turn into lightly greased 2-qt. casserole. In small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 3500F 30 to 35 minutes, or until hot and bubbly.
Makes 8 servings.
NOTE:
Wild rice can be cooked a day or more in advance and refrigerated.