The flavor seems to come primarily from fat and salt. To make this more healthy and more flavorful, try the following:
1. spray the dish with non-stick spray rather than using butter
2. reduce the butter for sauteeing to 2 teaspoons
3. replace the milk with 1 cup of reduced sodium, fat-free chicken broth and 1 cup of low-fat evaporated milk
4. add 1/2 teaspoon (or more) of crushed marjoram or thyme leaves
5. add 1/8 teaspoon of ground red pepper to the roux and reduce the butter in the roux (you can cut in half and still successfully blend in the flour). Also, add 1/8 to 1/4 teaspoon of freshly ground nutmeg to the roux. This is standard for a white sauce.
6. Use light cheese for the topping, preferably highly flavored such as asiago or extra sharp cheddar.
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The flavor seems to come primarily from fat and salt. To make this more healthy and more...