4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 375ºF.
Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in flour. Gradually stir in broth. Stir in A.1.; bring to boil, stirring constantly. Simmer on medium-low heat 2 min., stirring occasionally. Remove from heat; stir in mixed vegetables and BOCA Crumbles.
Spoon into 9-inch square baking dish sprayed with cooking spray.
Mix potatoes, cream cheese and 1/2 cup cheddar until blended; spoon over ingredients in baking dish. Top with remaining cheddar.
Bake 20 min. or until heated through.
Trim 40 calories and 4g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
This satisfying recipe is a great way to use leftover mashed potatoes. Or if using prepared instant mashed potatoes to prepare this recipe, omit the milk when preparing the mashed potatoes.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.