Creamed Beans And Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook beans according to package directions. , Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.

Steps:

• In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.
• In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
• Pour milk mixture into same saucepan. Stir in parsley flakes and lemon pepper. Cook over medium heat until mixture thickens, stirring often. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Steps:

• Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
• Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
• Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Steps:

• Cook potatoes until tender.
• Cook beans according to pkg directions.
• Melt butter in saucepan; stir in flour, salt, pepper and thyme.
• Slowly add milk.
• Bring to a boil; boil 1 minute.
• Drain potatoes and beans;,place in a serving bowl.
• Pour sauce over and mix well.

Steps:

• Place potatoes and green beans in a 3 1/2- or 4-quart slow cooker. Combine soup, the water, mustard, and dill weed. Pour over vegetables; gently stir to combine.
• Cover; cook on low-heat setting for 6 to 7 hours. Gently stir before serving.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.