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Main dishes

Cheesy Harvest Vegetables

Cheesy Harvest Vegetables recipe
photo by:kraft
With a creamy sauce and a crispy topping, you'll love this great way to serve your favorite fall vegetables.
35 min
1 hr 5 min
10 servings, about 3/4 cup each
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What You Need

lb.   mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups)
cups  milk
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, cubed
cup  KRAFT Shredded Parmesan Cheese
tsp.  ground nutmeg
 round buttery crackers, crushed (about 1/3 cup crumbs)

Make It

HEAT oven to 350°F.

PLACE vegetables and milk in large saucepan. Bring to boil on medium-high heat; simmer on medium-low heat 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 and nutmeg.

POUR into greased 2-qt. casserole; sprinkle with cracker crumbs.

BAKE 30 min. or until top is golden brown and vegetable mixture is heated through.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this cheesy vegetable side dish at your next special occasion.
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; 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.
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