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10 servings, about 3/4 cup each
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Enjoy a serving of this cheesy vegetable side dish at your next special occasion.
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; sprinkle with cracker crumbs. Bake as directed, increasing the baking time to 40 min. or until top is golden brown and vegetable mixture is heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was really good... It was like a thick creamy soup... I would definitely make this again. I made it with 1 butternut squash, 1 spaghetti squash and 3 small sweet potatoes. mmmm (I only had 1/2 a package of cream cheese and it was really good. I think I will do the same next time.
Made this recipe several times and love it, but agree with the reviews--texture wrong, too soupy, too easy to burn the milk. This time I changed it and it turned out perfectly! I boiled the vegetables separately in water; made white sauce w/cream cheese--2 Tbsp butter, 2 Tbsp flour, 2 cups milk (3 cups wasn't necessary), and added 8 oz cream cheese after sauce had thickened (plus nutmeg); poured over veggies in baking dish, stirred and topped with parmesan and crackers and baked it. Delicious! You can use leftover veggies easily or prepare veggies over time when you have the chance for this recipe. I highly recommend it--the white sauce was nice and thick, the veggies cooked through; if you don't like too sweet, use pepper and garlic instead of nutmeg (it was very sweet). I threw in regular potatoes too to cut down on the sweetness. Use whatever veggies you like.
i actually liked this recipe but my hubby thought it was too sweet and he's not a fan of sweet potatoes anyway