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Creamed Vegetables

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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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