Cheesy Harvest Vegetables

Prep Time: -
Cook Time: -
Serves: 8

Recipe Provided By: Kraftfoods.com

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Ingredients

2 pounds mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots)
3 cups milk
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Parmesan Cheese
1/8 teaspoon ground nutmeg
8 RITZ Crackers, crushed

Nutrition Info

Per Serving

Calories: 173 kcal
|
Carbohydrates: 11 g
|
Dietary Fiber: 1 g
|
Fat: 11 g
|
Protein: 6 g
|
Sugars: 8 g

About: Nutrition Info

Cooking Directions

Preheat oven to 350 degrees F. Peel vegetables; cut into 1-inch pieces. Place in large saucepan. Add milk. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg.
Pour into greased 2-qt. casserole dish; sprinkle with cracker crumbs.
Bake 30 min. or until top is golden brown and vegetable mixture is heated through.

Yield: 8 servings

3. Still Hungry?

If you love scalloped potatoes, this dish is perfect for you. It uses the same creamy sauce under a crispy topping - a great way to serve all your favorite fall vegetables.

Notes:

Make-Ahead

Prepare recipe as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 min. or until top is golden brown and vegetable mixture is heated through.

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