Creamy Green Beans and Potatoes

photo by Julie Bs Hive


- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups frozen cut green beans, thawed
- 2 cups raw potatoes, diced
- 1 1⁄2 cups water
- 1 (12 ounce) can evaporated milk
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon dried parsley flakes
- 1 teaspoon lemon pepper
directions
- In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.
- In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
- Pour milk mixture into same saucepan. Stir in parsley flakes and lemon pepper. Cook over medium heat until mixture thickens, stirring often. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
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Reviews
-
This is a nice change from the usual creamed peas. The timing in the recipe is right on and the veggies were well cooked at 10 mins. I left out any sweetening simply because I don't personally favor a sweetening in such things and I used chives in place of the parsley. I used fat free evap milk. The lemon pepper is a lovely touch. This is great for a week night dinner and will go with practically anything. Thanks for posting.
Tweaks
-
This is a nice change from the usual creamed peas. The timing in the recipe is right on and the veggies were well cooked at 10 mins. I left out any sweetening simply because I don't personally favor a sweetening in such things and I used chives in place of the parsley. I used fat free evap milk. The lemon pepper is a lovely touch. This is great for a week night dinner and will go with practically anything. Thanks for posting.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana