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“Serving creamed veggies over waffles will entice the kids into eating their veggies. But adults will like this meatless meal as well. To toast the almonds, bake in a shallow pan in a 350-degree oven for about 10 minutes, stirring occasionally until golden brown. Recipe from one of Betty Crocker's supermarket cookbooklets.”

Ingredients Nutrition

  • 1 (1 7/8 ounce) envelope white sauce mix
  • 2 cups milk
  • 1 12 cups shredded sharp cheddar cheese (6 ounces)
  • 1 (16 ounce) bag frozen broccoli, green beans, pearl onions and red pepper
  • 12 teaspoon garlic salt
  • 12 frozen low-fat whole grain waffles
  • 13 cup sllivered almonds, toasted


  1. Prehare white sauce mix as directed on package using 2 cups milk. Remove from heat; stir in cheese until melted; cover to keep warm.
  2. While sauce is heating, cook vegetables as directed on package; drain. Sprinkle with garlic salt.
  3. Prepare waffles as directed on package.
  4. For each serving, place 2 waffles on each plate. Top with vegetables; spoon cheese sauce over vegetables. Sprinkle with almonds.
  5. NOTE: To reduce fat content, you may use skim milk and reduced-fat Cheddar cheese in this recipe.

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