Creamy Vegetable Bake

This vegetable casserole contains vegetables not usually seen on late-autumn tables, but with its stuffing topping I think it would be right at home on your Thanksgiving table and would be a welcome change. The vegetables cook in a cream cheese mixture and they are topped with crunchy stuffing mix. How good can they get! Recipe is from the Stove-Top people.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1 (8 ounce) package cream cheese, softened to room temperature
• 1⁄3 cup milk
• 1⁄4 cup parmesan cheese, grated
• 1  teaspoon dried basil leaves
• 4  large carrots, diagonally sliced
• 1⁄2 lb sugar snap pea
• 1⁄2 lb fresh asparagus, cut into 1-inch lengths
• 1  large red bell pepper, chopped
• 1 (6 ounce) package  stove-top stuffing mix for chicken

Directions

1. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
2. Microwave cream cheese and milk in a large microwaveable bowl on HI heat 1 minute or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
3. Spoon into prepared baking dish. Prepare stuffing as directed on package; spoon over vegetable mixture.
4. Bake in preheated oven 30 minutes or until golden brown.