Cheesy Harvest Vegetables |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From Kraft Food and Family. Great way to use fall veggies. Ingredients:
2 lbs mixed butternut squash (fall vegetables, about 6 cups) or 2 lbs sweet potatoes (fall vegetables, about 6 cups) or 2 lbs turnips (fall vegetables, about 6 cups) or 2 lbs parsnips (fall vegetables, about 6 cups) or 2 lbs carrots, peeled, cut into 1-inch cubes (fall vegetables, about 6 cups) |
3 cups milk |
1 (8 ounce) package cream cheese, cubed |
1 cup shredded parmesan cheese |
1/8 teaspoon ground nutmeg |
8 ritz crackers, crushed |
Directions:
1. Preheat oven to 350*.
2. Place vegetables and milk in large saucepan. Bring to a boil on medium-high heat.
3. Reduce heat to medium-low, simmer 20 minutes or until vegetables are tender, stirring occasionally.
4. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
5. Stir in Parmesan cheese and nutmeg.
6. Pour into 2-quart casserole dish; sprinkle with cracker crumbs.
7. Bake 30 minutes or until top is golden brown and vegetable mixture is heated through.
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