Comida Kraft
Recipe Box

Cheesy Harvest Vegetables

Cheesy Harvest Vegetables is rated 3.6875 out of 5 by 32.
Prep Time
40
min.
Total Time
1
hr.
10
min.
Servings

10 servings, about 3/4 cup each

With a creamy sauce and a crispy topping, you'll love this great way to serve your favorite fall vegetables.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Bring vegetables and milk in large saucepan 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 cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan and nutmeg.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cracker crumbs.
  • Bake 30 min. or until heated through.

Size Wise

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

Make Ahead

Assemble recipe as directed except do not top with crumb mixture. Refrigerate up to 24 hours. When ready to serve, sprinkle with cracker crumbs. Bake as directed, increasing the baking time to 40 min. or until casserole is heated through.

Servings

  • 10 servings, about 3/4 cup each

Nutritional Information

Serving Size 10 servings, about 3/4 cup each
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 8g
Cholesterol 45mg
Sodium 340mg
Carbohydrate 18g
Dietary fiber 3g
Sugars 9g
Protein 9g
% Daily Value
Vitamin A 160 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from I think this was actually supposed to be called cheesy harvest vegetable soup. I think this was actually supposed to be called cheesy harvest vegetable soup. I was looking for something different to take to my mother in law's Thanksgiving potluck...I was to bring a vegetable and all the traditional options were already spoken for. I saw this recipe in the Kraft Foods magazine and thought this would fit the bill. What a disaster! I wound up with vegetables swimming in a cheesy soup. Wound up straining the veggies out with a slotted spoon and pouring some of the 'soup' into the bowl. I've got at least a pint and a half of liquid left in my bowl. Lesson learned...test drive the recipe before you decide to make it to take somewhere.
Date published: 2008-11-27
Rated 2 out of 5 by from First off, the carrots were hard while the squash was mushy. First off, the carrots were hard while the squash was mushy. The dish was too watery, and had little flavor. The creamy cheese sauce came out somewhat clumpy. The picuture looks fabulous but the dish failed. I would only make this again with some changes. Reduce the milk, maybe half the milk with water or drain some off some liquid before adding other ingredients. The squash adds a fair amount of liquid as it cooks. Add carrots and turnips first and cook for a 3-5 minutes before adding other veggies. Maybe substitute some grated cheddar for half the cream cheese? Not sure but this definitely is not an acceptable recipe....it needs some work. And where is the salt/pepper?
Date published: 2006-09-12
Rated 1 out of 5 by from Little disappointed. Little disappointed. Recipe called for WAY too much milk in my opinion -- 3 cups wouldn't even fit in the pan, so I reduced it to 2, but now I wish I had reduced it to 1, since I ended up cooking the casserole for extra time in order to reduce the liquid. If I make this again (& it's doubtful), I will probably use 1 cup of cream, or half-&-half, instead of milk &, proportionally-speaking, I will probably use a lot more of the bitter veggies, since this casserole turned out way too sweet for my taste. I will also eliminate the nutmeg & probably use black pepper & garlic for seasoning instead.
Date published: 2007-06-03
Rated 4 out of 5 by from I made this tonight and adjusted the recipe by adding a cube of chicken bouillon to the milk to give... I made this tonight and adjusted the recipe by adding a cube of chicken bouillon to the milk to give it a little more savory flavor. My fifteen year old son and two year old daughter loved it! My daughter wouldn't wait for me to feed it to her. She just reached over and grabbed a handful off of her plate to feed herself! I would have given this recipe 5 stars, except the parmesan gives the dish a bit of a ricotta cheese-like texture. Overall, a great option to beef up vegetable intake!
Date published: 2006-10-09
Rated 5 out of 5 by from Made this recipe several times and love it, but agree with the reviews--texture wrong, too soupy,... 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.
Date published: 2006-12-07
Rated 3 out of 5 by from Overall a nice flavor, but I did have to add seasoning (salt and pepper) and I chose to cook the... Overall a nice flavor, but I did have to add seasoning (salt and pepper) and I chose to cook the carrots separately first, since I felt it would take a bit longer to get them fork tender. Also, I decreased the amount of milk to simply 2 cups. Even so, it was still rather soupy. I also added a layer of grated parmesan before adding the crushed crackers. I'd try it again.
Date published: 2006-09-19
Rated 2 out of 5 by from Parmesan just doesn't seem to be the right cheese to use here. Parmesan just doesn't seem to be the right cheese to use here. Something was amiss, I can't put my finger on it. Also, it's really hard to keep the milk from burning while you are cooking the veggies for that long. The recipe takes quite a bit of time to make and the results were less than stellar.
Date published: 2006-09-08
Rated 5 out of 5 by from oh my gosh not only did I make this but shared it with all my buddies doing low carb. oh my gosh not only did I make this but shared it with all my buddies doing low carb. We omitted the crackers and added ground almonds as a topping. I now take it to all our church dinners and even the little kids love it (they think it's cheesy potatoes and so I don't tell them it's veggies)!
Date published: 2007-09-28
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