Creole Vegetables

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  GOSNYDER

“This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
  2. In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

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Reviews (4)

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This recipe is unbelievably delicious! If I could give it ten stars I would!!!!!!!! A time-saving/personal note: My husband and I live an hour from the nearest supermarket, so we rarely have lots of fresh vegetables on hand. I had the onion and bell pepper, but used canned diced tomatoes (drained, of coarse), and fortunately I had a bag each of frozen green beans and corn (not on the cob), which I just thawed in hot water. I used these in place of fresh vegetables, and the recipe still turned out fabulous!!!! For people without much time on their hands, this saves a fair amount of chopping and preparing. Just an idea.. worked for me!!!

Jen Pen

Jen Pen

Really loved this recipe. I ended up not even adding the evaporated milk because it was delicious without!



I used chicken bacon and light evaporated milk, and it tasted really good.

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Amount Per Serving (6 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 643 mg
  • 26%

Based on a 2,000 calorie diet



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Creole Cornbread Stuffing


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Roasted Root Vegetables With Apple Juice