Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Saucy Vegetables Recipe
    Lost? Site Map

    Saucy Vegetables

    Saucy Vegetables. Photo by Debbwl

    1/2 Photos of Saucy Vegetables

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sam #3's Note:

    Taken from The Basic Shelf Cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 potatoes, diced
    • 4 carrots, diced
    • 1 (10 ounce) can cream of mushroom soup
    • 1/4 cup cheese, grated
    • 2 tablespoons milk
    • 1 (12 ounce) can corn, not drained
    • salt and pepper

    Directions:

    1. 1
      Heat stove to high heat.
    2. 2
      Half fill medium saucepan with water and heat to boiling.
    3. 3
      Add potatoes and carrot and cook until just tender.
    4. 4
      Drain and set aside.
    5. 5
      While potatoes are cooking, turn on another burner to medium-low heat.
    6. 6
      Combine soup, cheese and milk in a small saucepan.
    7. 7
      Cook and stir until sauce is hot.
    8. 8
      Add potatoes, carrots and corn to sauce.
    9. 9
      Cook and stir until all vegetables are hot.
    10. 10
      Add salt and pepper to taste.

    Ratings & Reviews:

    • on April 10, 2010

      45

      A nice side. Liked that there was just enough sauce to coat the veggies with out being over sauced. The sauce is very very mild allowing the full taste of the veggies to come through. Made as written and think it could have benefited from the addition of some onion. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Saucy Vegetables

    Serving Size: 1 (296 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.2
     
    Calories from Fat 45
    18%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.7 mg
    1%
    Sodium 399.1 mg
    16%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.4 g
    21%
    Protein 6.9 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites