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Nutrition Facts
Serving Size 1 (189g) Recipe makes 6 servings The following items or measurements are not included below: 20 ounces mixed vegetables
Calories 225
Calories from Fat 130		(58%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 862mg		35%
Potassium 379mg		10%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 3.5g	13%
	Sugars 4.6g
Protein 6.5g		13%
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Easter Dinner

Shirl (J) 831

Creamed Vegetables

Recipe #207876 | 30 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Jan 28, 2007

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.

SERVES 6 (change servings and units)

Ingredients

20 ounces fresh mixed vegetables (broccoli, baby carrots & cauliflower, fresh)
1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package cream cheese spread
1 cup seasoned croutons

Directions

1
Preheat oven to 375 degrees F.
2
Steam vegetables until just tender, then drain & place in a large bowl.
3
In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
4
Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
5
Bake uncovered for 25 minutes or until bubbly.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Broccoli
Main Ingredient > Vegetables > Carrots
Main Ingredient > Vegetables > Cauliflower
Preparation > Time to Make > < 30 mins
Preparation > Simple > 5 or Less Ingredients

Featured Reviews for This Recipe

From: MaMaJan

On Nov 27, 2009

This was just okay. Made it for Thanksgiving dinner and nobody raved about it.

0 people found this review helpful

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From: twissis

On May 28, 2007

It cannot get much easier than this to put together creamed mixed veggies & I did mix it up by using frozen cauliflower & broccoli florets + fresh carrots & snow peas. I tasted the mixture & added McCormick Lemon & Pepper Seasoning Salt to perk up the flavor a bit. The happy outcome was the sauce approached an almost hollandaise-like flavor w/o the guilt. I esp like easy, pop in the oven & go about your business recipes like this, so thx for sharing this recipe w/us.

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From: *Parsley*

On Feb 4, 2007

Really easy and yummy! My choice of mixed veggies was: broccoli, baby carrots, cauliflower, brussels sprouts and baby pearl onions. I used 98% FF cream of celery soup and (as per your recipe intro) I used light herb and chive cream cheese spread. It turned out rich and creamy.....even with reduced-fat products! I highly recommend using the flavored cream cheese. I'll use this recipe again for sure......maybe even try it with cream of broccoli soup. Thanx!

2 people found this review helpful

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From: Annacia

On Jan 29, 2007

Very homey comfort style food. The croutons come out soft on the bottom from baking in the sauce. The soup and cream cheese (I used fat free cream cheese) makes a rich tasting and yummy sauce. I had salmon with the veggies and was using the salmon to pick up what sauce was on the plate. My veggies were baby carrots, baby corn, sugar peas and loose peas. Thank you Syd for such a simple and good tasting dish.

2 people found this review helpful

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