Cheesy Veggie Side Dish

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

• Ready In: 1 hr 5 mins
• Serves: 10
• Yields: 3/4 cup

Ingredients

• 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.