Cheesy Veggie Side Dish

VickyJ's Note:

A vegetable recipe adapted from an issue of Kraft Food and Family. I worked with what I had on hand. It turned out great!

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10

Yield: 0.75 cup

• 6 cups mixed vegetables , peeled, cut into 1-inch pieces (butternut squash, potatoes, parsnips, carrots and onion peeled, cut into 1-inch pieces)
• 3 cups milk
• 1 (8 ounce) package cream cheese
• 1 cup shredded parmesan cheese
• 1⁄8; teaspoon basil
• 1⁄8; teaspoon rosemary
• 2 garlic cloves , minced
• salt and pepper (optional)
• 1⁄3; cup crushed Ritz cracker crumbs

Directions:

1. Preheat oven to 350°F.
2. Place vegetables and milk in large saucepan.
3. Bring to a boil on medium-high heat.
4. Reduce heat to med-low; simmer 20 min or until veggies are tender, stirring occasionally.
5. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
6. Stir in parmesan cheese, basil, rosemary, garlic and salt-n-pepper (optional).
7. Pour into greased 2-qt casserole dish; sprinkle with cracker crumbs.
8. Bake 30 min or until top is golden brown and vegetable mixture is heated through.