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.