Comida Kraft
Recipe Box

Creamy Vegetable Bake

Creamy Vegetable Bake is rated 3.9523809523809526 out of 5 by 21.
Prep Time
20
min.
Total Time
50
min.
Servings

10 servings, 3/4 cup each

The secret ingredient in this quick and easy veggie bake is cream cheese. As you can imagine, great veggies and a creamy sauce are a winning combination!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
  • Bake 30 min. or until golden brown.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Select Sugar Snap Peas

Sugar snap peas are a cross between the common English pea and snow peas. Both the pod and peas inside are edible. Choose pods that are plump, crisp and bright green. Before using, snap off the stem ends, pulling to remove any strings.

Servings

  • 10 servings, 3/4 cup each

Nutritional Information

Serving Size 10 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 6g
Cholesterol 35mg
Sodium 440mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 100 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %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 The mixture ingredients was not palatable at all. The mixture ingredients was not palatable at all. The mix of vegetables was not complimentary to each other. I love all those vegetables but together with this cream cheese mix it was horrible. Make sure you make at home before to see if you like it. And, yes the carrots were not cooked properly and the cream cheese mixture was thick and did not cling to vegetables when done. Did not look appetizing under the stuffing.
Date published: 2008-03-29
Rated 5 out of 5 by from I made this casserole today for Easter dinner with friends. I made this casserole today for Easter dinner with friends. I was a little nervous because I had not had a chance to try it. I didn't need to be, it was a gigantic hit! All the ladies asked me for the recipe. It was absolutely delicious. Can't wait to make it again. Iwill have to make it again because there was none leftover!
Date published: 2008-03-23
Rated 3 out of 5 by from I used fat free cream cheese and veggie stuffing this time plus added fresh basil instead of dried. I used fat free cream cheese and veggie stuffing this time plus added fresh basil instead of dried. I also tossed in portabello mushrooms that I had left over from another recipe. It was a really easy dish to take to a church gathering, so yes, I'll make it again, though probably not just for myself.
Date published: 2008-06-03
Rated 4 out of 5 by from Very yummy and creamy....I baked it an additional 20 minutes because I wanted the stuffing a little... Very yummy and creamy....I baked it an additional 20 minutes because I wanted the stuffing a little crunchy. The vegetables then came out very soft which was nice with the creaminess. I think next time I will try it with a flavored cream cheese (as someone else suggested as well).
Date published: 2013-06-21
Rated 5 out of 5 by from Took this to a friends house for Easter dinner. Took this to a friends house for Easter dinner. It by far received the most compliments! As a suggestion; microwave the carrots for about 5 minutes before baking and add some garlic powder and italian seasoning to the cream cheese mixture. It definitely helped to season it.
Date published: 2008-03-27
Rated 5 out of 5 by from This is an wonderful recipe. This is an wonderful recipe. I have made it several times both following the basic recipe and then adding and subtracting ingrediants. I substituted broccoli for the carrots and added cooked chicken breast. This made it into a family dinner and it was quite well recieved.
Date published: 2012-06-09
Rated 4 out of 5 by from I followed the recipe using over a cup of real shredded parmesan cheese, and used salt and pepper... I followed the recipe using over a cup of real shredded parmesan cheese, and used salt and pepper to taste with the basil.Everyone said it was so good and had seconds. I also added chicken broth in the water to make the stuffing. I will make this again.
Date published: 2008-03-25
Rated 5 out of 5 by from Loved this casserole. Loved this casserole. Easy to make it vegetarian with vegetable broth and stuffing mix that does not contain chicken/beef broth (Sorry, Kraft...need to get with it!)Loved the asparagus/snap peas combination. YUM!
Date published: 2008-04-02
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