Broccoli And Carrots In Cream Cheese Sauce Recipes

CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400˚F.
• Lightly grease a 9x13 baking dish with cooking spray and set aside.
• Boil a large pot of water over high heat.
• Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
• In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
• Whisk in cornstarch until blended; cook for 1 minute.
• Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
• Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
• Spread ½-cup of the cheese sauce on the bottom of the baking dish.
• Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
• Add remaining cheese sauce; stir to coat all the vegetables.
• Sprinkle top with pork rinds panko crumbs.
• Bake for 20 to 23 minutes, or until hot and bubbly.
• Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
• Serve.

BROCCOLI AND CARROTS WITH CREAMY PARMESAN SAUCE

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli and carrots; heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and keep warm.
• Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through.
• Sprinkle chives over sauce. Serve with vegetables.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3-5 minutes or until tender., Meanwhile, in a small saucepan, whisk the cornstarch, seasonings and milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese and Worcestershire sauce until cheese is melted. Drain the broccoli; top with cheese sauce.

BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE

Steps:

• Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
• Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
• While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.
• Season with salt and pepper to your taste.
• Plate hot vegetables and cover with cheese sauce.
• Sprinkle with snipped chives.

BROCCOLI AND CARROTS IN CREAM CHEESE SAUCE

Steps:

• Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl.
• Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through.
• Combine remaining ingredients in a small microwave-safe bowl.
• Microwave on high 1-2 minutes or until melted.
• Pour cheese mixture over vegetables; stir well to coat.

CHEESY BROCCOLI CARROT BAKE

Steps:

• Preheat oven to 375°F.
• In a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 5 minutes or until tender.
• Add the red bell pepper; cook for another 2 minutes.
• Stir in the Alfredo sauce, milk and cream cheese. Cook, stirring occasionally, until the cheese melts and the mixture is smooth.
• Add the Havarti and Cheddar cheeses and stir until smooth. Remove the pan from the heat.
• Add the broccoli and carrots to the sauce mixture. Pour into a 13" x 9" glass baking dish.
• In a medium bowl, combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle this mixture over the casserole.
• Bake at 375°F for 40 to 50 minutes or until the casserole is bubbling and the topping is brown and crisp.

CHEESY CARROT BROCCOLI CASSEROLE

Steps:

• In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

BROCCOLI AND CARROT CHEESE BAKE

Steps:

• Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

BROCCOLI IN CREAM

Steps:

• Wash broccoli and trim stems.
• Cut stalks about the size or you thumb.
• Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
• Drain immediately and set on paper towelling to dry.
• Place on serving dish and top with Cream Sauce.
• Cream Sauce:.
• Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
• Do not bring to boil.