California Blend Creamed Vegetables Recipes

CREAMY VEGETABLE MEDLEY

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.

CREAMY VEGETABLE CASSEROLE

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.

CREAMY FRENCH FRIED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well.
• Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole.
• Top with remaining cream style corn and sprinkle with french fried onions.
• Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot.
• You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.

CREAMY VEGGIES

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.

CHEESE WHIZ VEGGIE CASSEROLE

Steps:

• Blend Cheese Whiz, milk, water, and soup.
• Heat until smooth.
• Place vegetables in greased casserole dish.
• Sprinkle uncooked rice and onion flakes over vegetables.
• Pour sauce over all.
• Bake covered for 45 minutes at 350°F.
• If desired, you can double the vegetables but use the same amount of other ingredients.

CALIFORNIA CHEESE SOUP

Steps:

• Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

CHEESY CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
• Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
• Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.

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.