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Creamed Vegetable Medley Recipe
|Pared thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Onions||2 Medium, cut into eighths|
|Frozen broccoli spears||10 Ounce, thawed|
|Butter/Regular margarine||2 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 839 Calories from Fat 364
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 25.1 g125.4%
Trans Fat 0 g
Cholesterol 113.5 mg
Sodium 1791.8 mg74.7%
Total Carbohydrates 87 g28.8%
Dietary Fiber 19.8 g79.2%
Sugars 46.9 g
Protein 32 g64.7%
Vitamin A 780.1% Vitamin C 232.7%
Calcium 89.6% Iron 11.3%
*Based on a 2000 Calorie diet
Cover and microwave at high setting 10 minutes, stirring after 5 minutes.
Meanwhile, cut broccoli into 1" pieces.
Stir into casserole.
Cover and microwave at high setting 6 minutes, or until vegetables are tender, stirring after 3 minutes.
Drain vegetables in colander.
Place butter in same casserole.
Microwave at high setting 1 minute, or until melted.
Blend in flour, mustard, salt and pepper.
Gradually stir in milk and Worcestershire sauce.
Microwave at high setting 31/2 minutes, or until sauce thickens, stirring after every minute.
Stir in drained vegetables and cheese.
Microwave at high setting 2 minutes, or until hot.