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 VEGETABLE DIVAN CASSEROLE
Just 10 minutes to make, 25 to bake, this potluck-ready side serves 16 and pairs with any meat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 3-quart saucepan, melt 4 tablespoons of the butter over medium heat. Stir in flour and pepper; cook, stirring constantly, until mixture is smooth and bubbly. Gradually add broth and milk, cooking and stirring about 4 minutes or until mixture is bubbly and thickened.
- Stir in cheese, mixed vegetables and broccoli; pour into ungreased 2 1/2- to 3-quart casserole.
- In medium microwavable bowl, microwave remaining 2 tablespoons butter on High 20 to 30 seconds or until melted. Stir in bread crumbs until coated; sprinkle over vegetable mixture.
- Bake 25 to 30 minutes or until edges are bubbly.
Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 330 mg, Sugar 3 g
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
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.
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
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
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
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