Vegetables with cream cheese sauce

Yield: 1 Servings

Measure Ingredient
1 pack Frozen vegetables (broccoli; cauliflower and carrots) (16 ounces)
2 tablespoons Butter
2 tablespoons Flour
1 cup Milk
4 ounces Cream cheese; softened
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Parmesan cheese

1. Cook vegetables until almost done; drain and place in casserole dish.

2. Melt butter in saucepan. Stir in flour until smooth; add milk, cream cheese, salt and pepper, stirring until thick.

3. Pour sauce over vegetables and sprinkle with Parmesan cheese.

4. Bake at 350º for 30 minutes. Yield: 4 servings.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998

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