1/4 c. butter
1 med. onion, chopped
1/3 c. flour
2 c. milk
1 (10 3/4 oz.) can chicken broth
8 oz. pasteurized process cheese spread cubed
1/4 tsp. hot pepper sauce
16 oz. Veg-All mixed vegetables drained
Pepper

Melt butter in large pan. Add onion cook until tender. Add flour, whisking until smooth. Cook 1 minute over low heat stirring constantly. Gradually add milk and chicken broth, cook over medium heat stirring constantly until thickened and bubbly. Add cheese and seasonings, stirring until cheese has melted. Add vegetables. Reduce heat and cook until heated through. Do not boil. (6 servings.)