Creamed Vegetables Recipes

CREAMY VEGETABLE MEDLEY

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.

CREAMED FARMSTAND VEGGIES

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.

CREAMED VEGETABLES

Steps:

• * broccoli, carrots, cauliflower, onions, potatoes or turnips Cut the vegetables into serving sizes and cook until barely tender by steaming, cooking in a small amount of water or in microwave. Remove from heat and drain the vegetables well. While the vegetables are cooking, in a medium-sized saucepan melt margarine in a over low heat. Add the flour, salt, pepper and nutmeg. Stir over low heat until the mixture is smooth. Remove from heat. Add the milk. Heat to boiling, stirring constantly until the mixture thickens, about 1 minute. Add the cooked, drained vegetables. Heat through.

CREAMY VEGETABLE CASSEROLE

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.

HAM WITH CREAMED VEGETABLES

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.

CREAMED VEGETABLES

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.

ELEGANTLY CREAMED VEGETABLES

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.

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.

CREAMY VEGGIES

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.

CREAMY VEGETABLE SOUP

Steps:

• In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
• Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

CREAMED CHICKEN AND VEGETABLES

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
• Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

CREAMY HERBED VEGETABLES

Steps:

• Heat oven to 375°. Grease square pan, 8x8x2 inches.
• Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
• Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
• Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.