Creamy Vegetables Recipe Recipes Recipe For Stuffed

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CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

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

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

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

CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

ELEGANTLY CREAMED VEGETABLES



Elegantly Creamed Vegetables image

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

1 (16 ounce) package frozen vegetables (I use broccoli, cauliflower & carrots)
2 tablespoons butter
2 tablespoons flour
1 cup milk
4 ounces cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon pepper
1/4-1/2 cup freshly grated parmesan cheese

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

CREAMY SPINACH STUFFED FLOUNDER



Creamy Spinach Stuffed Flounder image

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
4 flounder or sole fillets (3 ounces each)
2 tablespoons 2% milk
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

Nutrition Facts : Calories 285 calories, Fat 21g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 493mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

CREAMY STUFFED MUSHROOMS



Creamy Stuffed Mushrooms image

It is hard to find a stuffed mushroom recipe that does not have any meat in it. These are rich, creamy, and oh so yummy.

Provided by bbblampwork

Categories     Vegetable

Time 40m

Yield 12-18 serving(s)

Number Of Ingredients 8

12 -18 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
2 chopped green onions, white and green parts
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems. Discard tough end of stems. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Add garlic, onions, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
  • Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20-25 minutes in the preheated oven, or until the mushrooms are hot and liquid.

CREAMY VEGETABLE SOUP



Creamy Vegetable Soup image

This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 11

1 onion, chopped
¼ cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 ½ cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
½ teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk

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.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 18.5 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 930 mg, Sugar 5.5 g

CREAM CHEESE STUFFED ZUCCHINI



Cream Cheese Stuffed Zucchini image

In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know!

Provided by strawberrybird

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb zucchini (approximately 6 small zucchinis)
8 ounces flavored cream cheese
8 ounces cream cheese
4 tablespoons scallions (optional)
2 cherry tomatoes (optional)

Steps:

  • Preheat oven to 425°F.
  • Halve zucchini lengthwise.
  • Scoop out middle (seeds and some meat) of zucchini.
  • Chop tomatoes and scallions, or any other vegetables you would prefer to use.
  • Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
  • Add chopped vegetables to cream cheese and mix.
  • Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
  • Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
  • NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.

Nutrition Facts : Calories 414, Fat 39.8, SaturatedFat 24.9, Cholesterol 124.7, Sodium 347, Carbohydrate 6.8, Fiber 1.2, Sugar 2.2, Protein 9.9

CREAMY VEGETABLE-STUFFED OMELET



Creamy Vegetable-stuffed Omelet image

Dinner ready in 40 minutes! Enjoy these skillet made vegetable stuffed omelets - perfect for a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 2

Number Of Ingredients 5

1 teaspoon fresh or 1/8 teaspoon dried dill weed
1/2 ripe small avocado, peeled and diced
1 medium tomato, diced and drained
1/3 cup fat-free sour cream
1 cup fat-free egg product

Steps:

  • Gently stir dill weed, avocado and tomato into sour cream; reserve. Spray 8-inch nonstick skillet with nonstick cooking spray; heat until hot.
  • Quickly pour 1/2 cup egg product into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to brown bottom of omelet lightly. (Do not overcook--omelet will continue to cook after folding.)
  • Tilt skillet and run fork under edge of omelet, then jerk skillet sharply to loosen from bottom of skillet. Spoon half of sour cream mixture onto center of omelet. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of skillet.) Turn omelet onto plate, flipping folded portion of omelet over so far side is on bottom, tuck sides under if necessary.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Omelet, Sodium 210 mg

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