With a creamy sauce and a crispy topping, you'll love this great way to serve your favorite fall vegetables.
What You Need
Original recipe yields 10 servings
2 lb. mixed fall vegetables (butternut squash, carrots, parsnips, sweet potatoes and turnips), peeled, cut into 1-inch cubes
3 cups milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Parmesan Cheese
1/8 tsp. ground nutmeg
8 round buttery cracker s, crushed
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Let's Make It
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.
Enjoy a serving of this cheesy vegetable side dish at your next special occasion.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* 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.