Creamycheddarvegetablesauce Recipes

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CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

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

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

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.

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

VEGETABLE CREAM CHEESE SPREAD



Vegetable Cream Cheese Spread image

This is a great recipe for your morning bagel, on pita chips, party platters, etc. You can put more or less of bacon, tomato, or garlic to suit your tastes.

Provided by RachelLeigh

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 10m

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
2 cooked bacon strips, chopped
1 small roma (plum) tomato, diced
1 ½ teaspoons dried chives
1 teaspoon minced garlic
¼ teaspoon dried parsley
1 dash ground black pepper

Steps:

  • Beat cream cheese, bacon, tomato, chives, garlic, parsley, and pepper together in a bowl with an electric hand mixer until smooth.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 0.8 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 101.8 mg, Sugar 0.2 g

VEGETABLE CREAM SAUCE



Vegetable Cream Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield about 2 cups

Number Of Ingredients 6

1 can (10.75-ounces) condensed cream of broccoli soup
3/4 cup whole milk
1 1/2 cups shredded sharp Cheddar
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
Salt and pepper

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.

HOMEMADE CHEDDAR CHEESE SAUCE



Homemade Cheddar Cheese Sauce image

Don't care for Velveeta®? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 5

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
1 ¾ cups shredded sharp Cheddar cheese

Steps:

  • Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 6 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 119.4 mg, Sugar 0.8 g

CREAMY VEGGIES



Creamy Veggies image

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

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California mix)
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

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

CHEESY VEGETABLE BAKE



Cheesy Vegetable Bake image

This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Winter Dinner Recipes

Time 1h20m

Number Of Ingredients 11

Nonstick cooking spray
2 (16 ounce) packages frozen broccoli, cauliflower and carrots, thawed and rinsed (see Tip)
1 (12 ounce) can evaporated fat-free milk
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cloves garlic, minced
¼ teaspoon black pepper
¾ cup shredded reduced-fat cheddar cheese (3 ounces)
½ (8 ounce) package reduced-fat cream cheese (Neufchatel), cut up and softened
⅔ cup soft whole-wheat bread crumbs (1 slice)
2 tablespoons snipped fresh parsley and/or snipped fresh basil

Steps:

  • Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
  • In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
  • Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
  • Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 9.9 g, Cholesterol 13.2 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 162.7 mg, Sugar 5.6 g

CREAMY VEGETABLE BAKE



Creamy Vegetable Bake image

The secret ingredient in this quick and easy veggie bake is cream cheese. As you can imagine, great veggies and a creamy sauce are a winning combination!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves
4 large carrots (1/2 lb.), diagonally sliced
1/2 lb. sugar snap peas
1/2 lb. fresh asparagus, cut into 1-inch lengths
1 large red pepper, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 350ºF.
  • Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

MAKE AHEAD CREAMY VEGETABLE CASSEROLE



Make Ahead Creamy Vegetable Casserole image

A make ahead casserole consisting of vegetables and a creamy sauce - served as a side or a main, this casserole will most certainly get vegetables onto your table and into the bellies of your loved ones. This dish can easily be reheated without loosing any of the creaminess, cheesiness, or texture!

Provided by Lord Byron's Kitchen

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

4 cups cauliflower florets, (frozen)
4 cups mixed vegetables, (frozen (carrots, corn, peas, etc.))
20 ounces canned cream of mushroom soup
1 cup light sour cream
2 cups white cheddar cheese, (shredded)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup french fried onions
parsley for garnish, (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
  • Bake for 50 minutes.
  • Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
  • Serve immediately or allow to cool completely before packaging for freezing. See notes.

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

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