Vegetables With Cream Cheese Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sauces, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Frozen vegetables, broccoli | |
| cauliflower and carrots | ||
| 16 ounces | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1 | c | Milk |
| 4 | oz | Cream cheese, softened |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
Cook vegetables until almost done; drain and place in casserole dish. Melt butter in saucepan. Stir in flour until smooth; add milk, cream cheese, salt and pepper, stirring until thick. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Yield: 4 servings. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 879
Calories From Fat: 650
Total Fat: 74g
Cholesterol: 227.3mg
Sodium: 1445.8mg
Potassium: 556.5mg
Carbohydrates: 29.4g
Fiber: <1g
Sugar: 16.3g
Protein: 26.3g