CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
CREAMED MIXED GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
- Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
- Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.
CREAMED FARMSTAND VEGGIES
Provided by Trisha Yearwood
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
- For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.
CREAMY VEGGIES
Make a side the whole family will love with Creamy Veggies. Even kids love eating these creamy cheesy veggies. This tasty microwaved side dish of Creamy Veggies can be on the table in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
- Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
- Stir until blended.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
HAM WITH CREAMED VEGETABLES
This hearty skillet entree is easy to fix and chock-full of garden flavor and nutrition. Plus, it's sure to warm your family right down to their toes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the peppers, onion, celery and carrot in butter for 3-4 minutes or until crisp-tender. Sprinkle with flour and pepper. Gradually whisk in milk and bouillon until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Meanwhile, cut the ham steak into four pieces. Cook in a large skillet coated with cooking spray over medium heat for 2-4 minutes or until browned on both sides. Serve with vegetable mixture.
Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 1638mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CREAMY VEGETABLE CASSEROLE
Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.
Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMED VEGETABLES
After taking the original of this recipe from Taste of Home's Quick Cooking, Collector's Edition 2003 (23), I tweeked it a bit & came up with the following version. If a little extra flavoring is desired, I sometimes use a garden vegetable cream cheese.
Provided by Sydney Mike
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Steam vegetables until just tender, then drain & place in a large bowl.
- In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
- Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
- Bake uncovered for 25 minutes or until bubbly.
Nutrition Facts : Calories 225.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 40.1, Sodium 862.5, Carbohydrate 17.9, Fiber 3.5, Sugar 4.6, Protein 6.5
ELEGANTLY CREAMED VEGETABLES
Delicious subtle cheese sauce baked over your favorite veggies! This is one of our favorite dishes with a juicy ribeye off the grill and a nice loaf of crusty bread! Recipe came from a "country cooking" website.
Provided by Shae2138
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
- Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
- Turn heat down and add cream cheese salt and pepper.
- Stir until cheese has completely melted and mixed into sauce.
- Pour sauce over veggies and sprinkle the top with the parmesan cheese.
- Bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 302.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 60.5, Sodium 449.1, Carbohydrate 22.2, Fiber 4.7, Sugar 0.1, Protein 10.8
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CREAMED VEGETABLE SOUP
A friend from church gave me this recipe. So perfect on a cold winter day! The original recipe calls for 8 oz. of cream cheese. To lighten things up, I always use fat free cream cheese. Still tastes great!
Provided by Hazeleyes
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large kettle, combine the potatoes, onion, frozen vegetables, ham, corn and chicken broth.
- Bring to a boil, then lower the heat and simmer until the vegetables are tender.
- Add the cream cheese and the milk.
- Stir until the cream cheese is melted.
- Heat throughly.
- Can serve immediately, or put soup in the crock pot on low for 3-5 hours.
Nutrition Facts : Calories 135.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.2, Sodium 538.3, Carbohydrate 24.9, Fiber 3, Sugar 2, Protein 7.5
CREAMED CHICKEN AND VEGETABLES
Make and share this Creamed Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add onions, carrots, potatoes, herbs, and garlic.
- Saute for 5-10 minutes or until vegetables begin to soften.
- Add chicken broth; bring to a boil.
- Cover, reduce heat and simmer until vegetables are tender.
- Mix together cream of chicken soup and cream; add to vegetables.
- Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
- Season with salt and pepper to taste.
- Serve over hot biscuits.
CREAM CHEESY VEGETABLE CASSEROLE
A Quick, easy casserole made with frozen vegetables, soup and cream cheese. There are lots of ways to alter this recipe by using alternate soups, vegetables, etc. (update 12/08) after reading the reviews that some chefs thought this dish was too soupy, I made it again using 2 packages of frozen veggies, it wasn't soupy at all, so I've edited the recipe from 1 pkg. to 2 packages of veggies. I think this will correct the problem.
Provided by BakinBaby
Categories Vegetable
Time 33m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
- Place cooked vegetables in a large bowl, stir in soup and cream cheese.
- Transfer to a greased 1 quart baking dish, sprinkle with croutons.
- Bake 25 minutes at 375°F or until bubbly.
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