Best Creamed Vegetables Recipes

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.

CREAMED CHICKEN AND VEGETABLES

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.

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 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.

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.

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES

Steps:

• Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
• Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

CREAMED CHICKEN AND VEGETABLES

Steps:

• Heat water and milk to boiling in 10-inch skillet over high heat. Stir in 1 packet Gravy Mix with wire whisk until smooth. Stir in chicken and and vegetables; heat to boiling, stirring occasionally.
• Reduce heat to medium-high; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Cover and remove from heat.
• While chicken and vegetables are simmering, make potatoes for 4 servings. Serve chicken mixture over potatoes.

CALIFORNIA BLEND CREAMED VEGETABLES

Steps:

• Put frozen vegetables in a microwave safe bowl with a lid and add just a little water. Cook for 10-12 minutes on high in the microwave. When cooked, but not till they are too soft or mushy (do not over cook these) remove and drain.
• While these are cooking, put in a small sauce pan 2 tablespoons butter or margarine. Melt butter and add flour and stir continuously till mixed and thick. Add skim milk, a little at a time, stirring continuously until it is thick and boiling and there are no lumps. Add a pinch of cumin and stir it in.
• Pour over the cooked vegetables and serve while hot. Salt and pepper to suit your taste buds when you eat this dish.

EASY CREAMED VEGETABLES

Steps:

• 1. Heat soup to boiling in 2-quart saucepan over medium heat. Stir in frozen vegetables reduce heat to low.2. Cover and cook about 10 minutes, stirring occasionally, until vegetables are tender.Pat Y. shares her Recipe "When I made easy, fast foods, I didn't have to be in the kitchen all day. This recipe is delicious as a side dish or served over baked potatoes. If you add meat, it's a main dish. Either way, it was a good choice for me and my family."A NOTE from DR. GHOSHIf you decide to add meat to this dish, it is very important to chew your food well before swallowing for two reasons: (1) Your mouth has to do more of the digestion because your stomach and intestines may not be up to it right now, and (2) chewing and generating saliva can actually help prevent mouth sores and dry mouth.NUTRITION FACTS: High in vitamins A and C good source of fiber1 Serving: Calories 85 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 580mg Potassium 320mg Carbohydrate 11g (Dietary Fiber 4g) Protein 3g % DAILY VALUE: Vitamin A 66% Vitamin C 32% Calcium 8% Iron 4% Folic Acid 0% Magnesium 6% DIET EXCHANGES: 2 Vegetable, 1 FatHelpful For These Side Effects:: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.