Cheese and Vegetable Cups


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Great supper when you don't have a lot of time.

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  • 8 slices soft thick white bread
  • Butter
  • 3 Tbs. all purpose flour
  • 1 C. milk
  • 1/2 tsp. Worcestershire sauce
  • 1 8 oz. pkg. American cheese slices, diced
  • 1 10 oz. pkg. frozen mixed vegetables
  • Lettuce leaves
  • Cucumber slices

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Preheat oven to 375 degrees. Spread one side of each bread slice with butter. Gently push a bread slice, buttered side down, into each of eight 6 oz. custard cups. Bake 10 minutes until browned; remove from custard cups.

Meanwhile, in 3 quart saucepan over medium heat, melt 2 Tbs. butter; stir in flour; cook 1 minute. Stir in milk and Worcestershire; cook until thickened. Add cheese and vegetables; cook until vegetables are hot and cheese melts. For each serving, place 2 toast cups on a dinner plate;

spoon some vegetable mixture into cups. Garnish with lettuce leaves and cucumber.

Yield: 4 servings

505 calories per serving

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